Egg Pumpkin Pie
by John Mandala, NY

This rare combination of egg nog
and pumpkin filling results in a
creamy smooth tasty pie.

Crust:

1-1/2 cups bran flakes (crushed)
2-1/2 tablespoons margarine
1/4 cup coffee (black)
1 envelope instant oatmeal
2 tablespoons sugar

 

Filling:

4 oz Borden Egg Nog
1/4 cup all purpose flour
1 lb. can Libby pumpkin filling
1 tsp. cinnamon

Directions:

  • Preheat oven to 350 degrees
  • To make crust, mix together all crust ingredients above
  • Press into the bottom and sides of an 8" or 9" pie pan (deep dish preferred)
  • Mix cinnamon, flour, egg nog, and pumpkin filling together with fork until smooth
  • After crust has been put in pan, pour filling into pan. Tap lightly to settle pan
Bake for 35-40 minutes, place oven rack in the center. Do not open oven for first 30 minutes. Bake until top is lightly brown. Let cool on rack for at least 4 hours. Chill for freshness, but serve at room temperature.

 

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