Libby's Pumpkin Pie - Lactose Free Eggnog

By MJH

Pumpkin Pie for the person that is Lactose Intolerant

Ingredients

• 1/2 cup brown sugar - packed
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
• 12 fl. oz. Lactaid Eggnog
• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell or Graham cracker deep dish/ extra servings pie shell
• Whipped cream (optional)

Preparation

Step 1

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in Lactaid Eggnog.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes.
Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean.
Cool on wire rack for 2 hours.
Serve immediately or refrigerate.
Top with whipped cream before serving.