Total time: 55 mins + cooling

Prep time: 10 mins

Cook time: 45 mins + cooling

Ingredients:

Yield: 8 servings

• • Pastry for single-crust pie (9 in)
  • 1 can (15 oz) solid-pack pumpkin
  • 1 3/4 cups eggnog
  • 3/4 cup sugar
  • 2 eggs
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg

Directions:

1. 1. Roll out pastry to fit a 9 inch pie plate. Transfer pastry to pie plate. Trim pastry to ½ in beyond edge of plate; flute edges.
   2. Place remaining ingredients in a large bowl; beat until just smooth. Pour into pastry.
   3. Bake at 425 degrees for 15 minutes.
   4. Reduce heat to 350 degrees; bake 30-35 minutes longer or until a knife inserted near the center comes out clean.
   5. Cover edges with foil during the last 15 minutes to prevent overbrowning of crust.
   6. Cool completely on a wire rack. Store in the refrigerator.