This pie is a great way to use up leftover eggnog and serve a holiday dessert with a festive twist. For the filling, whisk rich eggnog with pumpkin purée, eggs, spices, and sugar, then pour it into an easy press-in crust. After the pie’s baked and cooled, top it with a thick layer of whipped cream and some freshly grated nutmeg.
Game plan: This pie can be made up to 1 day in advance and refrigerated until ready to serve. Make the whipped cream just before serving.
- 1Stir the butter, oil, sugar, and salt together in a medium bowl until evenly combined. Add the measured flour and stir until a soft dough forms.
- 2Sprinkle the dough in small clumps over the bottom of a 9-1/2-inch deep-dish pie plate. Using a measuring cup or your fingers, evenly press the dough into the bottom and up the sides of the plate (flour the cup or your fingers occasionally to prevent sticking). Cover with plastic wrap and chill in the refrigerator for at least 30 minutes. Meanwhile, prepare the filling.
For the filling:
- 1Heat the oven to 350°F and arrange a rack in the lower third. Place a baking sheet on the rack while the oven is heating.
- 2Place all of the ingredients in a large bowl and whisk until smooth and combined. Pour into the chilled pie crust.
- 3Place the pie on the hot baking sheet and bake until the top starts to brown and the filling is set but still jiggles slightly in the center, about 50 minutes to 1 hour. Remove from the oven to a wire rack and let cool completely, about 2 hours.
- 1When ready to serve, chill the clean bowl of a stand mixer and the whisk attachment in the freezer for 10 minutes. Place the cream, sugar, and brandy or rum (if using) in the bowl and whisk on high speed until medium peaks form, about 1 to 2 minutes. (Alternatively, you can use a hand whisk and a large chilled bowl. Whisk all of the measured ingredients until medium peaks form, about 3 to 4 minutes.)
- 2Spread or decoratively pipe the whipped cream evenly over the pie and grate a light dusting of nutmeg over top.