Ingredients
Dough for single-crust pie1 can (15 ounces) solid-pack pumpkin1-1/4 cups eggnog3/4 cup sugar2 large eggs1 teaspoon ground cinnamon1/2 teaspoon salt1/2 teaspoon ground ginger1/4 teaspoon ground cloves1/4 teaspoon ground nutmeg
Preparation
Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge.
Place remaining ingredients in a large bowl; beat just until smooth. Pour into crust. Bake 15 minutes.
Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 30-35 minutes longer. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. Store in the refrigerator.
