Chilled Eggnog Pie:

For one a 9.5" pie plate, prepare a Basic Bran-Buds-Based Pie Crust, and include the optional ingredients for eggnog pies.

Then for the filling, combine 2 packages of instant vanilla pudding mix (I used Trader Joe's, each package being a 3.39 oz. size) with 3 cups of light eggnog (I used Hood). Mix well, let the resulting mixture thicken a little, then pour it into the crust, and chill (preferably for at least three hours). Note: One variation is to increase the eggnog to 3 1/2 cups, but the filling may be a little runny when the pie is sliced (unless it is served frozen).

Chilled Pumpkin Eggnog Pie—Prototype 1:

I used a somewhat smaller pie plate (perhaps a little over 8.5") for this recipe. The pumpkin part of this one is largely based on the Pumpkin HiFi Buddy Bars (Prototype 1), but there is a slight shift in regard to the pumpkin butter.

First, prepare this crust, and press it into the pie plate:
2 oz. pumpkin butter (I used Trader Joe's)
2 tablespoons + 2 teaspoons sugar (this equals 1/6 cup)
8 oz. whipped lowfat cottage cheese
(fully blend the above three ingredients first before adding the Bran Buds)
4.4 oz. Bran Buds, ground up
(blend quickly into the above mixture)

Next prepare this "lower" filling, and spread it onto the crust (try to get the filling almost to the top of the crust):
3 oz. melted, white chocolate
1 oz. pumpkin butter

Note two things here:

1. This is, generally speaking, half of the Buddy Bars recipe.
2. Some of the pumpkin butter has been, proportionally speaking, shifted from the crust to the "lower" filling (so the crust only gets 2 oz., not 2.25 oz., and the filling gets 1 oz., as opposed to .75 oz.).

Chill all this until the pumpkin filling is firm.

Make the "upper" filling:
1 package instant vanilla pudding mix (such as Trader Joe's)
1 3/4 cup light eggnog (such as Hood)

Mix these, let the mixture stiffen a little (perhaps about 5 minutes), then pour it onto the other contents in the pie plate, and chill the whole thing for at least three hours.

The result of this one: The eggnog filling was sort of runny (and would easily slide off the rather slick pumpkin filling), as well as overwhelmed by the pumpkin flavor. Maybe this is because eggnog tends be mild, while pumpkin, at least when used in dessert recipes like this one, tends to be a lot more spicy.

Furthermore, the color of the pumpkin filling was nearly identical to its eggnog counterpart (I had hoped for a decent difference, in order to be able to more easily distinguish this recipe from an eggnog-only pie).

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