Creamy eggnog and classic pumpkin come together in this heavenly Eggnog Pumpkin Pie to create an indulgently rich spiced pumpkin custard filling in a flaky, buttery crust
Roll out pie crust and place in a deep 9-inch pie dish. Crimp the edges with a fork or flute the edges with your fingers. Set aside.
In a large mixing bowl, whisk together pumpkin puree, brown sugar, and eggs until smooth.
Add cornstarch, salt, cinnamon, ginger, nutmeg, and cloves. Whisk again until smooth.
Whisk in eggnog and rum extract if using until smooth.
Pour pumpkin pie filling into the prepared crust. Only fill the crust about ¾ of the way up. (There will be a little filling leftover if you are using a deep pie crust. Or a little more filling if your pie crust is shallow.)
Bake the pie for about 55-60 minutes. A small part of the center will be wobbly, that’s okay. About halfway through, cover the edges of the crust with aluminum foil or use a pie crust shield to prevent the edges from getting too brown.
Check for doneness at minute 50, and then 55, and then 60. The center should be almost set, but still a little jiggly.
Once done, transfer the pie to a wire rack and allow to cool completely for at least 3 hours before serving.
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Notes
Make Ahead: Make your eggnog pumpkin pie up to 5 days before serving.
Storage: Since the pie has both eggs and dairy in the filling, it needs to be refrigerated. Store covered in the refrigerator for up to a week (total! Count the amount of time you made it ahead as well!)
Freezer Directions: Cover and freeze the whole pie for up to 3 months. To serve, thaw overnight in the refrigerator.
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