Here at Five Hens, we are on a Thanksgiving recipe kick. I’m certainly getting some great ideas, and I hope you are, too! This is my recipe for Eggnog Pumpkin Pie, the BEST pumpkin pie I’ve ever had (and I’ve done some research, believe me). I got this recipe a few years ago from Morning Fresh Dairy, an all natural, local dairy that provides products to people in Northern Colorado. It is a rich, flavorful pumpkin pie that will wow your Thanksgiving guests. They’ll never guess how easy it is to make!

Eggnog Pumpkin Pie

1 can solid pumpkin
1 1/4 cups eggnog
2/3 cup sugar
3 eggs, beaten
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
single shell, unbaked pie crust*

Combine all ingredients. Pour into the unbaked pie shell. Bake at 375 for 60-65 minutes. Refrigerate until serving.

Pie Crust

* While any crust be great with this pie filling, this is the pie crust I use for pumpkin pie. It is a little bit sweet, and the cinnamon goes nicely with pumpkin. This is the crust from Mrs. Cobb’s Pumpkin Pie in The Cat Who… Cookbook by Julie Murphy and Sally Abney Stempinski. (It’s a great cookbook, and the origin of my Death by Mashed Potatoes recipe.)

5 Tablespoons shortening
1 cup flour
1 Tablespoon powdered sugar
1/2 teaspoon salt
1/8 teaspoon cinnamon
3 Tablespoons ice water or just enough to hold dough together

Combine flour, powdered sugar, salt and cinnamon. Cut shortening into flour mixture with a pastry blender or fork until mixture looks like coarse meal. Add water a tablespoonful at a time, mixing lightly into flour mixture with a fork. Gently form into a ball. Roll out into a circle 1/4 inch in thickness on floured surface (I roll it between two sheets of waxed paper, which prevents it from sticking to the rolling pin and makes it easy to move into the pie pan). Place in a 9 inch pie pan. Chill 5-10 minutes before filling and baking.