By Christie Vanover | Published November 18, 2011 | Last Updated May 13, 2022
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.