EGGNOG PUMPKIN PIE

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 Roll out dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edges. Place the remaining ingredients in a large bowl; beat just until smooth. Pour into crust. Bake at 425° for 15 minutes. Reduce heat to 350°; 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.