My Pumpkin Eggnog Pie has one simple change to the old favorite, substitute eggnog for the milk in the good ol’ pumpkin pie recipe. For another flavorful twist, this year I think I will put the filling in a ginger snap crumb crust.
This is my dad’s favorite pie, maybe I should say one of my dad’s favorite pies. I think chocolate pie would rank high on the list also. The filling for this pie is easy to make and has a rich caramel flavor and raisins, lots of raisins.
Combine raisins and water in saucepan, bring to boil and cook for 5 minutes. Blend brown sugar, cornstarch, cinnamon, and salt together, slowly stir into hot raisins. Cook and stir until thick and syrup is clear. Remove from heat, and stir in lemon juice, butter, and vanilla. Cool slightly.
Preheat oven to 425°. Line 9″ deep dish pie plate with bottom pastry. Pour raisin filling into pastry. Cover with top crust, seal, and cut a couple slits to vent. Bake 30-35 minutes, cover with foil if necessary during baking if crust gets too brown. Cool before serving. Serve with ice cream or whipped cream.