Rum Raisin Eggnog Pie

To prevent spills, pull out oven rack. Place pie plate containing pastry and raisins on rack. Pour egg mixture over raisins and sprinkle with nutmeg. Bake as directed.

Yield: 10 servings (serving size: 1 slice)
Recipe from Oxmoor House

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Recipe Time

Cook Time:
Prep Time:
Other: 2 Hours

Nutritional Information

Amount per serving
  • Calories: 235
  • Fat: 9.5g
  • Saturated fat: 4.4g
  • Protein: 6.4g
  • Carbohydrate: 31.7g
  • Cholesterol: 70mg
  • Iron: 0.5mg
  • Sodium: 154mg
  • Calories from fat: 36%
  • Fiber: 0.3g
  • Calcium: 134mg


  • 1/2 cup raisins
  • 1/4 cup light rum
  • 1/2 (15-ounce) package refrigerated pie dough
  • 2 large eggs, lightly beaten
  • 2 large egg whites, lightly beaten
  • 1 1/2 cups eggnog
  • 1 cup fat-free evaporated milk
  • 1/3 cup sugar
  • 1/8 teaspoon ground nutmeg


  1. Combine raisins and rum in a small saucepan. Bring to a boil; cover, remove from heat, and let stand 1 hour.
  2. Preheat oven to 450°.
  3. Unfold piecrust in a 9-inch pie plate. Fold edges under and flute.
  4. Combine eggs, egg whites, and next 3 ingredients in a medium bowl. Stir in raisin mixture. Pour mixture over crust. Sprinkle with nutmeg.
  5. Bake at 450° for 10 minutes. Reduce oven temperature to 325°. Bake 25 minutes or until set. Chill until ready to serve.
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