Preheat oven to 375 degrees. In large bowl, with wire whisk, mix pumpkin, eggnog, sugar, spice, salt and eggs until well blended. Place frozen pie crust on cookie sheet on oven rack; pour in pumpkin mixture (mixture will come up to almost top of pie crust).
Bake pie 60 to 65 minutes or until filling puffs up around edges and center is just set but not puffed. Cool pie completely on wire rack. Refrigerate until ready to serve or up to 1 day. Garnish each serving with whipped cream sprinkled with pumpkin pie spice.
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|Serving Size: 1 Serving (58g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 4 (6%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0g|
|Cholesterol 1.8mg||1 %|
|Sodium 48.3mg||2 %|
|Potassium 70.7mg||2 %|
|Total Carbohydrate 14.3g||4 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 14.3g|
|Protein 1.5g||2 %|
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Calories per serving: 65
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