Ingredients: For the pie crust: – 1 1/4 cups all-purpose flour – 1/2 cup unsalted butter, chilled and cubed – 1/4 teaspoon salt – 2-3 tablespoons ice water

For the filling: – 1 cup canned pumpkin puree – 1 cup eggnog – 3 large eggs – 3/4 cup granulated sugar

Prepare the Pie Crust: – In a food processor, combine the flour, chilled butter, and salt. Pulse until the mixture resembles coarse crumbs.

– Gradually add ice water, one tablespoon at a time, pulsing until the dough just comes together. – Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Preheat the Oven: – Preheat your oven to 375°F (190°C).



Roll Out the Pie Crust: – On a floured surface, roll out the chilled pie crust to fit a 9-inch pie dish. Transfer the crust to the pie dish, trim the edges, and crimp as desired.

Prepare the Filling: – In a large bowl, whisk together the pumpkin puree, eggnog, eggs, sugar, cinnamon, nutmeg, and salt until well combined.

Fill the Pie Crust: – Pour the pumpkin eggnog filling into the prepared pie crust.

Bake the Pie: – Place the pie in the preheated oven and bake for 45-50 minutes or until the center is set. You can use a toothpick inserted into the center; it should come out clean when the pie is done.

Cool and Serve: – Allow the pie to cool completely on a wire rack before serving. Optionally, refrigerate for a few hours before serving. – Top with whipped cream and a sprinkle of ground cinnamon or nutmeg if desired.