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We had four desserts this Thanksgiving, but pumpkin pie tragically was not one of them. We fixed that the next day, when my mom visited and baked with my daughter.

Unfortunately, I found that we did not have a key ingredient: cream!

This “perfect pumpkin pie” recipe uses condensed milk. The Food Network’s pumpkin pie recipe uses half and half. Libby’s pumpkin pie recipe uses evaporated milk. Sally’s pumpkin pie recipe uses heavy cream cut with milk.

As has happened often in our kitchen, necessity became the driver of invention: we used the “light” eggnog I’d picked up at Trader Joe’s. The results were so spectacular that I wanted to share. You can find recipes for eggnog pumpkin pie from the Food Network or the “girl who ate everything.” Following is ours!

Eggnog pumpkin pie

For the filling:

First, beat 2 eggs.

Add:
3/4 cup sugar (brown preferred)
Teaspoon cinnamon
Half tsp allspice
1/4 tsp nutmeg
1/4 tsp cardamom

Fold in 2 cups of eggnog. (We used “light!”)
Add one 1 can of pumpkin.

Stir well, set aside.

For the crust:

Sift 2 cups of flour.Mix in 5 tbsp sugar and 1/2 tsp salt.
Take 6 tablespoons butter, and make it into little balls.

Cut the butter into the flour with a table knife.

Bind together with 4 tablespoons of cold water.

Let the pie dough sit in fridge for an hour before rolling, at least.

Preheat the oven to 425.
Bake 10 minutes, then lower to 350 for 50 minutes.

Keep checking if it’s set every 5 minutes from then on using a match, skewer or straw, until it comes out clean.

Allow to cool and set, before serving with whipped cream.

Enjoy!

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