Pumpkin-nog Pie

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• 1 cup flour
• 1/2 teaspoon salt
• 1/2 pumpkin pie spice
• 1/3 cup shortening
• 3 -4 tablespoons cold water
• 2 cups pumpkin puree (or 1 15oz can)
• 3 eggs
• 3/4 cup brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon clove
• 1/2 teaspoon salt
• 1 1/2 cups eggnog
• 1/2 cup heavy cream
• 2 tablespoons eggnog
• 2 tablespoons sugar

Recipe

• 1 if cooking your own pumpkin rather than using canned, prepare a day ahead so that it has time to strain.
• 2 take one pie pumpkin and cut into 6-8 pieces.
• 3 in a shallow pan with 1/2" water, arrange in a single layer.
• 4 bake at 375 f about 30 minutes, until a knife easily pierces pumpkin flesh.
• 5 let cool, then scrape pumpkin into a bowl and mash with a fork.
• 6 put the puree into a colander and let drip into a bowl overnight. (cover with plastic wrap and place in fridge).
• 7 once well drained put puree in blender and process until smooth.
• 8 crust:.
• 9 combine flour, salt and pumpkin pie spice in mixing bowl.
• 10 cut in shortening until mixture is the size of small peas.
• 11 sprinkle water, a little at a time, while stirring lightly with a fork until dough is just moist enough to hold together.
• 12 shape into a ball.
• 13 roll out on a lightly floured surface into a circle 1.5 inches larger than an inverted 9 inch pie pan.
• 14 fit into pan, flute the edge.
• 15 preheat oven to 425 f.
• 16 filling:.
• 17 beat together, pumpkin puree, eggs, sugar, spices and salt until smooth.
• 18 stir in eggnog.
• 19 pour into crust.
• 20 bake at 425 f for 15 minutes.
• 21 reduce heat to 350 f.
• 22 bake 45-50 minutes longer or until knife inserted in middle comes out clean.
• 23 if the edges of the crust seem to be darkening too much before the filling is cooked, cover them with strips of aluminum foil.
• 24 let pie cool completely, then top.
• 25 topping:.
• 26 on high speed beat the cream, eggnog and sugar until high peak form.