Ingredients
- 1 can pure pumpkin (not pumpkin-cake mix)
- 1¼ c. prepared eggnog
- .67 c. sugar
- 1½ teaspoon. pumpkin-cake spice
- ¼ teaspoon. salt
- 3 large eggs
- 1 frozen deep-dish piecrust
- Whipped cream for garnish
Directions
- Preheat oven to 375 levels F. In large bowl, with wire whisk, mix pumpkin, eggnog, sugar, spice, salt, and eggs until well blended. Place frozen piecrust on cookie sheet on oven rack pour in pumpkin mixture (mixture will reach almost surface of piecrust).
- Bake cake 60 to 65 minutes or until filling puffs up around edges and center is simply set although not puffed. Awesome cake completely on wire rack. Refrigerate until prepared to serve or as much as one day. Garnish each serving with whipped cream sprinkled with pumpkin-cake spice.
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