|Pumpkin, Butternut, & Squash|
|by Elsa Petersen-Schepelern|
Pumpkins and squash are some of the most versatile, delicious ingredients of all. Traditionally used for soups and flavored breads, they are also ...
Results 1 - 9 of 9 for pumpkin eggnog
My mother-in-law shared ... Follow any basic pumpkin pie recipe that ... but substitute canned eggnog for the evaporated ... your recipe. Rich - very rich!
Cream together butter ... Add eggs. Add eggnog, pumpkin and mixed dry ... until tests done in a greased loaf pan at 375 degrees. Originated by me 1/3/67.
Scald eggnog and combine other ingredients. Add egg last. Pour into unbaked pie shell. Bake at 425 degrees until set.
Mix together the ... on can, substituting eggnog for milk. The ... filling can. Cool completely and refrigerate. Serve with whipped topping or whipped cream.
Place tart shells on large baking sheet and place in the freezer until well chilled. Place a large scoop of your favorite holiday ice cream in each ...
Press firmly into ... then add 1/4 cup sugar a little at a time and beat until stiff but not dry. Add to pumpkin mixture; chill; garnish with whipped cream.
In a medium ... salt. Add yolks, eggnog and pumpkin. Beat until ... into pumpkin mixture. Spoon into flan pan. Chill overnight. Serve topped with Cool Whip.
Combine crumbs, pecans, sugar, cinnamon and melted butter. Pat into 10" springform pan. Bake in 375 degree oven for 10 minutes. Turn oven down to 350 ...
top of page