Spicy Pumpkin Eggnog Pie With Amaretto Creme

• 1 unbaked 9-inch deep dish pie pastry
• 34 cup granulated sugar
• 1 teaspoon ground cinnamon
• 12 teaspoon ground ginger
• 14 teaspoon nutmeg
• 12 teaspoon ground cloves
• 12 teaspoon salt
• 2 large eggs
• 1 34 cups fresh pumpkin or 1 (15 ounce) can pumpkin
• 1 12 cups eggnog
• 1 cup heavy whipping cream
• 2 tablespoons confectioners' sugar
• 12 teaspoon pure vanilla extract
• 1 12 tablespoons amaretto liqueur (or (to taste)

1. Preheat oven to 425 degrees.
2. Combine sugar, salt, and spices in small bowl.
3. Beat eggs lightly in large bowl.
4. Stir in pumpkin and sugar-spice mixture.
5. Gradually stir in eggnog.
6. Pour into 9-inch pie shell (a glass pie pan works best).
7. Bake for 15 minutes.
8. Reduce temperature to 350 degrees and bake for 40 to 50 minutes or until knife inserted in center comes out clean.
9. Cool for 2 hours.
10. For Amaretto Creme, whip all remaining ingredients together until creme forms soft peaks.
11. Top cooled pie with the creme.

dish pie pastry, sugar, ground cinnamon, ground ginger, nutmeg, ground cloves, salt, eggs, fresh pumpkin, eggnog, heavy whipping cream, sugar, vanilla, liqueur

Taken from www.food.com/recipe/spicy-pumpkin-eggnog-pie-with-amaretto-creme-333810 (may not work)