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It’s pumpkin pie season! I love how we’ve turned fruit seasons into dessert seasons. There’s nothing like fresh peach cobbler in July, apple pie in September and pumpkin pies in November and December.
But pumpkins don’t get November and December exclusively. There is a heated debate as to whether you should serve pumpkin pie or pecan pie for Thanksgiving.
To me, it’s just not Thanksgiving without that silky pumpkin custard surrounded by a flaky crust, topped with a dollop of whipped cream.
But I aim to please, so I always make pecan pie for my husband and something chocolate for mom.
I’ve made some pretty awful pecan pies in my past, but I’ll tell you through all my trials and experiments, the best recipe is the one on the side of the Karo Syrup bottle. Now, that’s the only one I follow, using the dark corn syrup.
The problem with making so many desserts is that you want to taste them all, so I like to go mini ~ mini pecan pies, mini pumpkin pies and chocolate truffles.
The Libby canned pumpkin pie recipe calls for evaporated milk, but I can’t tell you how many times I made the mistake and bought sweetened condensed milk, and didn’t find out until Turkey Day. But I digress.
Once I learned the family secret of using eggnog instead, I never went back to the canned milk.
This recipe is inspired by Libby’s recipe, but in addition to eggnog, I add dark brown sugar and nutmeg for extra richness and holiday spice.
You’re welcome to make your own piecrusts, but I’m pretty pleased with the Pillsbury refrigerated crusts. And this time of year, I’ve got enough homemade stuff going on in the kitchen and craft room.
Happy baking and happy Thanksgiving.
- 1 package Pillsbury pie dough (or homemade piecrust)
- 1 15-oz. can pumpkin
- ½ cup brown sugar
- ¼ cup white sugar
- 1 tsp. cinnamon
- ½ tsp. ground ginger
- ¼ tsp. ground cloves
- ¼ tsp. nutmeg
- 2 eggs
- 1 cup eggnog
Unroll the package of dough. Using a round cookie cutter slightly larger than the muffin tin, cut out 48 circles. Reroll the dough as necessary.
Press the circles into a non-stick mini-muffin pan. You can use liners for easier removal.
Combine the sugars and spices together in a small bowl.
Using a rubber spatula, combine all of the filling ingredients together in a large pitcher. Pour the filling into the unbaked pie shells, being careful not to drip filling over the edges.
Bake at 425 degrees for 15 minutes. Serve with whipped cream and sprinkle with ground cloves.
13 comments
Laura says:
April 24, 2013 at 12:24 (UTC -7)
Where and what is the wooden thing you used to form the crust in the mini muffin pan?
zestuous says:
April 24, 2013 at 17:42 (UTC -7)
It’s a mini-tart shaper. I bought it through Pampered Chef. Here’s the link: http://new.pamperedchef.com/product/1590
Lauren says:
December 23, 2011 at 23:09 (UTC -7)
Just made these for a pre-Christmas celebration dinner and they turned out great! And the size was perfect
Thanks!
Jennifer (Delicieux) says:
December 4, 2011 at 16:59 (UTC -7)
Your eggnog pies look fantastic!!! I remember having eggnog as a child at Christmas, but it’s been such a long time since I’ve had it, and to be honest, I much prefer the sound of an eggnog pie
zestuous says:
December 4, 2011 at 20:32 (UTC -7)
Enjoy Jennifer!
Christine says:
December 2, 2011 at 18:52 (UTC -7)
Hey Christie, your Pie is a Recipe Guessing Game on Knapkins. Think your friends can win? http://knapkins.com/guess_games/910?source=blog
zestuous says:
December 4, 2011 at 20:32 (UTC -7)
Thanks Christine!
Averie @ Love Veggies and Yoga says:
November 30, 2011 at 19:32 (UTC -7)
you have a beautiful site and beautiful photos and recipes…wow, thanks for saying hi and I am loving the looks of these adorable pies!
zestuous says:
December 4, 2011 at 20:31 (UTC -7)
Hi Averie. Welcome. I’ve got to try your eggnog donuts. Yum! Zestuous fans, check them out:
http://www.loveveggiesandyoga.com/2011/12/baked-eggnog-vanilla-donuts-with-eggnog-rum-glaze.html
Jen @ Savory Simple says:
November 29, 2011 at 00:36 (UTC -7)
What a fabulous dessert. I love baking with eggnog this time of year yet I’ve never combined it with pumpkin!
zestuous says:
December 4, 2011 at 20:23 (UTC -7)
Thanks Jen.
Jay says:
November 25, 2011 at 21:52 (UTC -7)
wow…sounds scrumptiously tasty..
first time here..amazing space you have…
excellent recipe collection with great cliks..
Am your happy follower now..;)
do stop by mine sometime..
Tasty Appetite
zestuous says:
November 27, 2011 at 22:57 (UTC -7)
Thanks Jay. Does your site have a facebook page? I’m following you now on Twitter.