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Gingerbread Eggnog Pumpkin Pie w/ recipe below

$32.00
SKU:
Gingbrpumpi - Pie
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Weight:
5.00 LBS
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Product Description

Gingerbread Eggnog Pumpkin Pie

Serves 8

 

Gingerbread Pie Shell Recipe
Ingredients for the crust
  • 1 box gingerbread  mix
  • 2 tbs unbleached flour
  • 2 tbs melted butter
Directions
  1. Prepare as cookies, as directed on the box (stop the prep after refrigeration)
  2. After cooling in the refrigerator break into 2 even balls and roll one out as you would a pie crust on a floured board or pan to 1/4" thick
  3. Flour the top and roll it loosely. Line it up with a 9" pie tin and unroll it, pressing down and making sure there are no spaces between the shell and the tin. Cut the dough hanging off the edges
  4. Use the extra dough for the top of the pie, another pie crust, or use the rest for some yummy gingerbread men you can bite the heads off of

 

Eggnog Pumpkin Pie Recipe
Ingredients for the filling
  • 1 prepared pie crust
  • 1 can pumpkin puree
  • 3 eggs
  • 1 cup eggnog
  • 1 stick of unsalted butter, melted
  • 1 cup packed brown sugar
  • 2 1/2 tsp pumpkin pie spice
  • 1/4 tsp salt
Directions
  1. Preheat oven to 425F
  2. Beat the eggs then add all the other ingredients (except the pie crust, of course)
  3. Mix till everything is smooth and incorporated
  4. Pour into unbaked pie crust (there will be extra batter) and place on top of a cookie tray to catch any drips (if any)
  5. Use the extra gingerbread to make the top of your pie (optional). Roll out the rest of the gingerbread dough, like you did the pie crust. In the middle of the crust, cut a cute shape (like a tree) or use whatever cookie cutter(s) you have. Loosely roll the crust up, center the design over the top of the cake and lay it there. Unroll to the edges slowly. Cut off the excess dough and crimp the edges with a fork
  6. Put in the oven and bake for 20 minutes. Lower the heat to 350F and bake for another 40-50 minutes or until the filling if cooked through and a knife inserted in the middle comes out clean

Some notes: Rotate your pie halfway through the cooking time. My oven's hotter towards the back so the crust ended up burnt in that area. Make sure none of your crimping curls around the edges of your pan. And if you have a crust over the top of the pie the filling will take longer to cook.

This was the first time I made it with a crust over the top. Maybe next time I'll bake it covered with foil for the first 30 minutes of so. 
- See more at: http://www.thumbinplum.com/2012/12/gingerbread-eggnog-pumpkin-pie.html#sthash.RPTs9q5M.dpuf

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