Spicy Pumpkin Eggnog Pie with Amaretto Creme


by Susan McMillan



Pie:
1 unbaked 9-inch deep-dish pie shell
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
2 large eggs
1 3/4 cups (15-ounce can or fresh) pumpkin
1 1/2 cups eggnog

Amaretto Creme:
1 cup heavy whipping cream
2 tablespoons confectioner’s sugar
1/2 teaspoon pure vanilla
1 1/2 tablespoons amaretto liqueur (or more or less to taste)




Preheat oven to 425 degrees F.

Combine sugar, salt, and spices in small bowl. Beat eggs lightly in
large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in
eggnog. Pour into 9-inch pie shell (a glass pie pan works best).

Bake for 15 minutes. Reduce temperature to 350 degrees F, and bake for
40 to 50 minutes or until knife inserted in center comes out clean.
Cool for 2 hours.

For Amaretto Crème, whip all remaining ingredients together until
crème forms soft peaks. Top cooled pie with the crème.