PUMPKIN EGGNOG RECIPES

Name: Eggnog Pumpkin Pie
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 8 servings.
Ingredients: Dough for single-crust pie; 1 can (15 ounces) solid-pack pumpkin; 1-1/4 cups eggnog; 2/3 cup sugar; 3 large eggs; 1-1/2 teaspoons pumpkin pie spice; 1/4 teaspoon salt; Whipped cream, optional

EGGNOG PUMPKIN PIE RECIPE: HOW TO MAKE IT

Eggnog Pumpkin Pie Recipe: How to Make It image

Eggnog gets extra credit for the creamy custard filling in this treasured recipe from field editor Terri Gonzalez, Roswell, New Mexico. She notes, “This pie of my mom’s is the absolute best pumpkin pie I have ever tasted.”

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 10 minutes

Prep Time 10 minutes

Cook Time 60 minutes

Yield 8 servings.

Number Of Ingredients 8

Ingredients

Dough for single-crust pie
1 can (15 ounces) solid-pack pumpkin
1-1/4 cups eggnog
2/3 cup sugar
3 large eggs
1-1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
Whipped cream, optional

Steps:

Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge.
In a large bowl, combine pumpkin, eggnog, sugar, eggs, pumpkin pie spice and salt. Pour into crust., Bake until a knife inserted in the center comes out clean, 60-65 minutes. Cool on a wire rack. Refrigerate until serving. If desired, top with whipped cream.

Nutrition Facts : Calories 317 calories, FatContent 15g fat (9g saturated fat), CholesterolContent 123mg cholesterol, SodiumContent 280mg sodium, CarbohydrateContent 40g carbohydrate (22g sugars, FiberContent 2g fiber), ProteinContent 7g protein.

PUMPKIN AND GINGER SOUP | VEGETABLES RECIPES | JAMIE OLI…

Pumpkin and Ginger Soup | Vegetables Recipes | Jamie Oli… image

Total Time 1 hours

Yield 4

Number Of Ingredients 9

Ingredients

1 kg pumpkin
2 shallots
75 g ginger
a few sprigs of fresh herbs such as chives, mint
extra virgin olive oil
1 litre organic vegetable stock
125 ml coconut milk plus extra to serve
½ tablespoon chilli powder
1 lime

Steps:

1. Deseed and roughly chop the pumpkin, peel and chop the shallots, then peel and finely grate the ginger. Pick and finely chop the herbs.
2. Place the pumpkin, shallots, ginger and some oil in a large saucepan and sauté until soft.
3. Add the stock, coconut milk and chilli powder. Season, then bring to the boil and simmer for 40 minutes.
4. Blitz in a food processor then serve with the fresh herbs, lime juice and a splash of coconut milk.

Nutrition Facts : Calories 90 calories, FatContent 4.4 g fat, SaturatedFatContent 2.1 g saturated fat, ProteinContent 4.6 g protein, CarbohydrateContent 8.7 g carbohydrate, SugarContent 6 g sugar, SodiumContent 0.6 g salt, FiberContent 2.9 g fibre

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Total Time 01 hours 10 minutes
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Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge.
In a large bowl, combine pumpkin, eggnog, sugar, eggs, pumpkin pie spice and salt. Pour into crust., Bake until a knife inserted in the center comes out clean, 60-65 minutes. Cool on a wire rack. Refrigerate until serving. If desired, top with whipped cream.

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Calories 90 calories per serving

1. Deseed and roughly chop the pumpkin, peel and chop the shallots, then peel and finely grate the ginger. Pick and finely chop the herbs.
2. Place the pumpkin, shallots, ginger and some oil in a large saucepan and sauté until soft.
3. Add the stock, coconut milk and chilli powder. Season, then bring to the boil and simmer for 40 minutes.
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