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Eggnog & Amaretto Pumpkin Pie




Source of Recipe


Internet


List of Ingredients




For pie:
3 large eggs, lightly beaten
18 ounces pumpkin pie filling
1/2 cup sugar
3/4 cup eggnog
1/4 cup Amaretto liqueur, divided for use
1 (9-inch) pie crust, baked for 5 minutes at 450 degrees, then cooled

For topping:
1 cup whipping cream
2 tablespoons crystal ginger, minced
2 tablespoons sugar


Recipe



Combine eggs and next three ingredients. Stir all but 2 tablespoons Amaretto into mixture. Pour into pie shell. Bake at 375 degrees for 55-60 minutes.
Cool completely on rack.

Combine reserved 2 tablespoons of Amaretto, whipping cream and ginger. Add sugar while beating until soft peaks form. Dollop pie with whipped cream.

For an elegant touch, cut a second pie crust into leaf shapes. Score them with a sharp knife to replicate leaf veins. Bake on a cookie sheet at 450 degrees 6-8 minutes. Cool on rack. Stand leaves in dollops of whipped cream, and around edges of pie.