This recipe is for those who like a little “nog” in their pumpkin pie. Read about its namesake and find a “front porch” recipe as well! You can find more of Karen’s family recipes and her frozen products, online at notime2cook.com.
Happy Thanksgiving from NoTime2Cook!
“Back Porch” Ingredients
- 1/2 c. sugar
- 1/2 t. cinnamon
- 1/4 t. salt
- 1/4 t. ginger
- 1/8 t. cloves
- 3 large eggs
- 1 c. canned pumpkin
- 1 c. heavy cream
- 1/4 c. bourbon, rum, cognac, amaretto liquor, or brandy
- 2 9″ traditional (1 1/2″ deep) pie shell
- Whipped topping (optional)
Instructions:
- Preheat oven to 350 degrees and bake pie crust for 10 minutes. Tip: Pricking the bottom of pie shell will keep crust from puffing up. When done and slightly brown, remove from oven. Turn oven up to 425 degrees.
- While pie crust is baking, prepare filling. Combine dry ingredients. Stir in beaten eggs and pumpkin. Add heavy cream and liquor stirring well.
- Pour filling into baked pie crust and bake at 425 degrees for 15 minutes.
- Turn oven down to 350 degrees and bake for 35-45 minutes. Pie is done when an inserted knife comes out clean.
- Remove from oven and allow to cool for 2 hours. Serve immediately or refrigerate.
- Garnish with whipped topping if desired.
In 2005, Karen Kurr began selling her Cajun and southern dishes at local farmers markets. Today, her frozen meals are still made from scratch in Oxford, Mississippi, and sold in 200 Kroger stores, independent retailers and online. Karen’s passion is simple: to help bring families back to the dinner table. Her products make dinner easier when you are short on time. Karen continues to share family recipes with loyal customers on hottytoddy.com, the NoTime2Cook website and on social media.
