1 - 9” unbaked pie shell
1 can of pumpkin (16 oz)
1½ cups Longmont Dairy Farm Eggnog
2 eggs
½ cup sugar
1 teaspoon cinnamon
½ teaspoon salt
¼ teaspoon ginger
¼ teaspoon cloves
1 teaspoon vanilla extract
Sweetened & whipped LDF cream
Preheat oven to 425° F . In a large mixing bowl, combine all ingredients, (except the pastry shell). Mix well; pour into the pie shell.Bake at 425° F for 15 minutes.Reduce oven temperature to 350° F. Bake for 30-45 minutes longer, or until knife inserted into custard is removed clean.Remove from oven and cool.Serve topped with sweetened and whipped Longmont Dairy Farm cream.
Eggnog Tips
• Eggnog can be frozen. Just remove it from the glass bottle and place it into a plastic container before freezing. Thaw in refrigerator at least 24 hours before using.
• Substitute eggnog for the liquid portion in pancakes, waffles, French toast and crepes
• Use eggnog as the liquid ingredient in a glaze for breads, cakes and cookies, or in gelatin based dessert souffles.
• Add sparkle to eggnog—mix equal portions of eggnog with carbonated mixers.
• Serve eggnog warm with a cinnamon stick in each cup, or flavored with Grand Marnier or Ameretto liqeuer.
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