What should I name my very own recipe for pumpkin pie?  “Inconceivable” is the name suggested by two of my children.  In searching for my favorite pumpkin pie recipe, I found several pies that had very good elements, but each was lacking something.  Finally, I decided to come up with my own recipe, combining the elements I liked.  This is a dark spicy version.

Pumpkin pie is one of those comfort foods that makes the family very happy.  I have a memory of pumpkin pie from my pregnancy with Tyana.  It was only a couple weeks before she was born and we had a big family dinner at Cathy’s house.  She had pumpkin pie for dessert and it was absolutely heavenly to my pregnant taste buds.  It was an experience that could never be recreated.  Later I got a pie from the grocery store Cathy got hers from but it was never the same again.  Still, I love pumpkin pie and all things pumpkin.  While living in Utah, I tried all sorts of recipes from cookbooks I owned and checked out of the library.  This is what I came up with that combines what I love about pumpkin pie.

This is heavy on the spices but it can be cut back if desired.  Egg nog is best but milk or cream will do fine as a substitute.  The filling makes more than a nine-inch pie but I put the leftover in a custard cup and bake for less time.  Really, this doesn’t even need a crust; it will make a delicious pumpkin custard.  Canned pumpkin may be used but I think that cooked butternut or acorn squash is actually quite delicious also.  Of course, I don’t call it squash pie because it just doesn’t sound as good, and no one knows the difference.  Fresh pumpkin works as well, but takes a lot more work to bake and puree it.  This can be made without sugar or dairy.  Substitute 1/3 cup honey for the sugar and use coconut milk in place of the egg nog.

Update:  I recently scaled the recipe to make two pies using one 29-ounce can of pumpkin.  I also cut back a little on the spices.  That recipe will follow.



  • 9-inch pie crust
  • 2 cups pumpkin
  • 2 eggs
  • 2/3 cup brown sugar
  • 2 tablespoon molasses
  • 1 tablespoon flour
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/4 teaspoon allspice
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons vanilla extract
  • 1 or 2 tablespoons Grand Marnier, bourbon, rum or brandy, optional
  • 1 1/4 cups egg nog, or any combination of milk or cream

Mix all the ingredients except the egg nog together in a mixer or whisk in a mixing bowl.  Then add egg nog and mix well.  Pour into a pie shell and bake at 450° F. for 10 minutes, then turn down temperature to 325° F. and bake until set, about 45 to 60 minutes.  Any excess filling pour into custard cups and bake at the lower temperature until set.  Cool completely, then refrigerate until serving time.  The flavors will mellow overnight.  Serve with plenty of lightly sweetened whipped cream.



  • two 9-inch pie crusts
  • 29-ounce can of pumpkin puree or 3 1/2 cups
  • 4 eggs
  • 1 cup brown sugar, firmly packed 
  • 1/4 cup molasses
  • 2 tablespoons flour
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon ginger
  • 1/4 teaspoon allspice
  • 3/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 tablespoons bourbon, rum, brandy or Grand Marnier, optional
  • 2 cups egg nog or any combination of milk or cream

Follow instructions above, dividing evenly between two pie pans.

Inconceivable Pumpkin Egg Nog Pie

Post navigation

Leave a Reply