Pie Recipes #239 - Ruth's Pumpkin Eggnog Pie Recipe

A unique twist on the old-fashioned favorite -- pumpkin pie.


RUTH'S PUMPKIN EGGNOG PIE

My mother-in-law shared this recipe with me 25 years ago. It's always a hit!
Follow any basic pumpkin pie recipe that includes evaporated milk as an ingredient, but substitute canned eggnog for the evaporated milk. Bake according to your recipe.
Rich - very rich!
Submitted by: Deb Hickle

Pie Recipes #222 - Vanilla Pumpkin Pie Recipe

Pie Recipe #222
Vanilla Pumpkin Pie Recipe
What Makes it Special: The addition of some vanilla to the pumpkin filling


1 1/2 cups pumpkin puree
1 (12 fluid ounce) can evaporated milk
2 eggs
3/4 cup white sugar
1 tablespoon all-purpose flour
1/2 teaspoon salt
1 1/4 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1 (9 inch) unbaked pie crust
DIRECTIONS
Preheat oven to 450 degrees F (230 degrees C).
In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, flour, salt vanilla and cinnamon. Pour filling into pie shell.
Bake for 20 minutes at 450 degrees F (230 degrees C) then turn oven temperature down to 350 degrees F (175 degrees C) and continue baking 40 more minutes or until a knife inserted in center comes out clean. Cool completely on a wire rack before serving.