|One pie has the topping, the other does not|
Eggnog Pumpkin pie
1 large can pumpkin puree
2 1/2 cups eggnog
scant 1 1/3 cups white sugar
1/2 tsp salt
2 tbsp cinnamon
scant tbsp ground ginger
1 tsp nutmeg
2 tsp vanilla extract
Either prepare your pie crusts or take them out of the freezer to thaw, and preheat the oven to 375.
In a large bowl, beat all the above ingredients. Once the mixture is well-blended, pour evenly between two unbaked pie crusts. bake for 30 minutes.
Meanwhile: in a medium bowl, combine:
2 cups chopped pecans
1 cup brown sugar
2 tbsp agave nectar (or maple syrup)
1/8 tsp kosher salt
After the pies have baked 30 minutes, sprinkle this mixture evenly over both pies. Bake an additional 20-30 minutes or until pies are puffed and still a bit jiggly. Cool several hours and serve either at room temp or chilled.
I know there are some more great eggnog recipes out there. How do you use your eggnog?