1 – 9” unbaked pie shell
1 can of pumpkin (16 oz.)
1 1/2 cups Longmont Dairy Farm Eggnog
2 eggs
1/2 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon ginger
1/4 teaspoon cloves
1 teaspoon vanilla extract
Sweetened & whipped LDF cream

Preheat oven to 425°. In a large mixing bowl, combine all ingredients (except the pastry shell). Mix well and pour into the pie shell. Bake at 425° for 15 minutes. Reduce oven temperature to 350° F. Bake for 30-45 minutes longer, or until knife inserted into custard is removed clean. Remove from oven and cool. Serve topped with sweetened and whipped Longmont Dairy Farm whipping cream.

MOOO News, November 2011