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  • Serves 10 (8.3 cups)
  • Ready in 1H30M
Boozy Pumpkin Eggnog Pie

Ingredients

  • 2½ cups all-purpose flour 2½ cups all-purpose flour
  • 1 15 ounce can pumpkin ( Not pie filling) 1 15 ounce can pumpkin ( Not pie filling)
  • 1-1/3 C eggnog 1-1/3 C eggnog
  • 16 tablespoons (2 sticks) unsalted butter, cut into ¼ inch pieces and frozen for ten to fifteen minutes 16 tablespoons (2 sticks) unsalted butter, cut into ¼ inch pieces and frozen for ten to fifteen minutes
  • 1 9" unbaked pie shell (premade/store bought or made from scratch **) 1 9" unbaked pie shell (premade/store bought or made from scratch **)
  • 2 large eggs, room temperature 2 large eggs, room temperature
  • 3 tablespoons sour cream 3 tablespoons sour cream
  • ⅓ cup ice water, plus extra as needed ⅓ cup ice water, plus extra as needed
  • ⅓ c good quality Bourbon ( I used Makers Mark) ⅓ c good quality Bourbon ( I used Makers Mark)
  • 1 tablespoon sugar 1 tablespoon sugar
  • 1 teaspoon salt 1 teaspoon salt
  • 1 tsp cinnamon 1 tsp cinnamon
  • ½ tsp ginger ½ tsp ginger
  • ¼ tsp cloves ¼ tsp cloves

Nutritional values
Per serving (7oz)

% Daily Values*
  • Total fat 28.7g 37%
  • Saturated fat 16g 80%
  • Protein 10.1g 20%
  • Salt 669.5mg 29%
  • Total carbs 65.1g 24%
  • Fiber, total dietary 3.5g 12%
* Percent daily value are based on a 2,000 calorie diet.
Read full directions on pineappleandcoconut.com
Boozy Pumpkin Eggnog Pie on pineappleandcoconut.com
TOTAL -> AAAA2024