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“Traditional pumpkin pie with a couple twists that add unique flavour. The addition of eggnog makes for a custard like pie and the crust has a hint of spice mixed in.”
1hr 20mins
1 pie

Ingredients Nutrition


  1. If cooking your own pumpkin rather than using canned, prepare a day ahead so that it has time to strain.
  2. Take one pie pumpkin and cut into 6-8 pieces.
  3. In a shallow pan with 1/2" water, arrange in a single layer.
  4. Bake at 375 F about 30 minutes, until a knife easily pierces pumpkin flesh.
  5. Let cool, then scrape pumpkin into a bowl and mash with a fork.
  6. Put the puree into a colander and let drip into a bowl overnight. (cover with plastic wrap and place in fridge).
  7. Once well drained put puree in blender and process until smooth.
  8. Crust:.
  9. Combine flour, salt and pumpkin pie spice in mixing bowl.
  10. Cut in shortening until mixture is the size of small peas.
  11. Sprinkle water, a little at a time, while stirring lightly with a fork until dough is just moist enough to hold together.
  12. Shape into a ball.
  13. Roll out on a lightly floured surface into a circle 1.5 inches larger than an inverted 9 inch pie pan.
  14. Fit into pan, flute the edge.
  15. Preheat oven to 425 F.
  16. Filling:.
  17. Beat together, pumpkin puree, eggs, sugar, spices and salt until smooth.
  18. Stir in eggnog.
  19. Pour into crust.
  20. Bake at 425 F for 15 minutes.
  21. Reduce heat to 350 F.
  22. Bake 45-50 minutes longer or until knife inserted in middle comes out clean.
  23. If the edges of the crust seem to be darkening too much before the filling is cooked, cover them with strips of aluminum foil.
  24. Let pie cool completely, then top.
  25. Topping:.
  26. On high speed beat the cream, eggnog and sugar until high peak form.

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