Ah, eggnog and pumpkin pie! The most classic of holiday foods. Usually consumed separately, these two can be gloriously joined into one dessert–an eggnog pumpkin pie! How delicious is that? It’s actually a super easy substitution because one of the usual ingredients in a pumpkin pie is heavy cream. And that isn’t too far away from eggnog so it’s a pretty easy pairing. Now to figure out a way to get a little bourbon into the mix…hmm…well anyways!
This recipe is perfect for the holidays and I seriously recommend making the butter crust. You will NOT be disappointed in the least. Just follow the instructions and you will have an incredibly flaky crust on your hands. I know everyone has an electric mixer these days but I actually find better success at a pie crust when I make it by hand, the slow and tedious way. Breaking up ice cold butter is no picnic but I’ve heard it winds up being a flakier, butterier (is that a word?) crust. It’s all about those cold butter clumps in the dough. The only tweak for this recipe as opposed to a regular pumpkin pie is a little bit less sugar since the eggnog already has some of that covered. And that’s it! Just remember to reserve a few hours of your time to get the crust dough nice and chilled so it can be properly rolled out before baking. Serve with a dollop of freshly whipped cream or vanilla ice cream!
Eggnog Pumpkin Pie
An easy and delicious pumpkin pie recipe made with eggnog and an all butter crust.
Ingredients
- 2 cups pumpkin puree canned
- 1 1/2 cups eggnog
- 1/2 cup brown sugar packed
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 2 eggs plus the yolk of a third egg
- 2 tsp cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground cardamom
- 1/2 tsp lemon zest
- 1 prepared pie crust (recipe below)
Pie Crust
- 1 1/4 cups all-purpose flour plus extra for rolling
- 8 tbsp unsalted butter cold, cut into 1/2 inch cubes
- 1/2 tsp salt
- 1/2 tsp granulated sugar
- 4 to 6 tbsp ice water cold
Instructions
To make the pie crust
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Cut the sticks of butter into 1/2-inch cubes and place in the freezer for at least 15 minutes (up to an hour is best).
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Combine flour, salt, and sugar. Add butter and mix until it resembles coarse meal. Add water one tablespoon at a time, mixing until it just begins to clump.
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Remove dough and place on a clean surface. Carefully shape into a disk shape. Sprinkle with a little flour on all sides. Wrap in plastic wrap and refrigerate for an hour.
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Remove the dough from the refrigerator and let sit at room temperature for 5-10 minutes. Sprinkle a little flour on top and then roll it out with a rolling pin on a lightly floured surface until it reaches 12 inches across and 1/8 of an inch thick. Place onto a 9-inch pie plate.
To make the pie
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Preheat oven to 425F.
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Mix sugars, salt, spices and lemon zest in a large bowl. Beat the eggs and add to the mixture. Add the pumpkin puree and eggnog. Whisk all together until well incorporated.
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Pour into prepared pie shell and bake at 425F for 15 minutes. After 15 minutes reduce the temperature to 350F. Bake 40-50 minutes, or until a knife inserted near the center comes out clean.
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Let cool for 2 hours.
French dip sandwiches are simply delicious. I wanted to recreate that deliciousness in soup form by “deconstructing” the traditional recipe. I think it worked out rather well! It’s a little bit French Onion soup and a little bit french dip. If you think about it the sandwich actually lends itself well as a soup because the “au jus” is pretty much a broth. All the ingredients were there to be reformed! I chose ground beef as a substitute for the sliced beef but if you’d like to use top round or rump roast (same as the sandwich) I’m sure that would be delish as well. I figured the ground beef would lend itself better in soup form but your mileage may vary. The key to this soup is actually the sourdough croutons. You gotta have those to complete the french dip experience! A good white cheese is also imperative, either shredded provolone or an aged white cheddar are both great options.
