Ingredients

The following ingredients have 10 Servings
  • 1 unbaked pie crust ((full recipe makes 2 crusts. You only need 1 crust))
  • 1 can (15 ounce) pumpkin puree
  • 1¼ cup brown sugar ((light or dark))
  • 3 eggs
  • 1 tablespoon cornstarch
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ teaspoon ginger
  • ½ teaspoon nutmeg
  • ⅛ teaspoon cloves
  • 1¼ cup eggnog
  • ¼ teaspoon rum extract ((optional))

Instruction

  • Preheat oven to 375°F
  • 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 3/4 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.