Spiced Eggnog Pumpkin Pie

• Pastry for single-crust pie (9 inches)
• 1 can (15 ounces) solid-pack pumpkin
• 1-1/4 cups eggnog
• 3/4 cup sugar
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg

1. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges.
2. Place the remaining ingredients in a large bowl; beat just until smooth. Pour into pastry.
3. Bake at 425u0b0 for 15 minutes. Reduce heat to 350u0b0; bake 30-35 minutes longer or until a knife inserted in the center comes out clean. (Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary.) Cool completely on a wire rack. Store in the refrigerator.

pastry, solidpack pumpkin, eggnog, sugar, eggs, ground cinnamon, salt, ground ginger, ground cloves, ground nutmeg

Taken from www.tasteofhome.com/recipes/spiced-eggnog-pumpkin-pie/ (may not work)