Pumpkin Pie with Eggnog
8 servings
60 minutes
Pumpkin pie with eggnog is a refined dessert that combines the rich flavor of pumpkin, the warming sweetness of spices, and the airy lightness of eggnog. This recipe is inspired by the classic American pumpkin pie traditionally made for Thanksgiving. The addition of eggnog gives the pastry tenderness and an airy texture, making each bite melt in your mouth. Honey layers serve as a perfect base, adding depth of flavor. The pie is aromatic and rich, with warm notes of cinnamon, ginger, and cloves. Ideal for a cozy autumn evening or celebration, it pairs wonderfully with a cup of hot tea or coffee. Slightly chilled, it reveals its flavor palette even deeper.
1
Preheat the oven to 220 °C.
2
In a medium bowl, mix the pumpkin, eggs, sugar, spices, and salt until smooth.
- Pumpkin: 420 g
- Chicken egg: 2 pieces
- Sugar: 0.8 glass
- Salt: 0.5 teaspoon
- Ground cinnamon: 1 teaspoon
- Ground ginger: 0.5 teaspoon
- Ground cloves: 0.5 teaspoon
3
Slowly fold in the gogel-mogel (egg whites whipped with sugar).
- Egg white: 1.5 glass
4
Pour onto the layer and bake for 15 minutes.
- Honey cake layers: 1 piece
5
Reduce the temperature to 180°C.
6
Bake for another 45-50 minutes or until a knife inserted in the center comes out dry and clean.
7
Cool down.
