Eggnog Pumpkin Pie

Total Time: 1 hr 30 mins Preparation Time: 40 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 3 tablespoons shortening
• 3 tablespoons cold butter, cubed
• 3 -4 tablespoons cold water
• 2 eggs
• 1 (15 ounce) can solid-pack pumpkin
• 1 cup eggnog
• 1/2 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup packed brown sugar
• 2 tablespoons butter, softened
• 1/2 cup chopped pecans

Recipe

• 1 in a food processor, combine flour and salt; cover and pulse to blend. add shortening and butter; cover and pulse until mixture resembles coarse crumbs. while processing, gradually add water until dough forms a ball. wrap in plastic wrap. refrigerate for 1 to 1-1/2 hours or until easy to handle.
• 2 roll out pastry to fit a 9-in. pie plate. transfer pastry to pie plate. trim pastry to 1/2 inches beyond edge of plate; flute edges.
• 3 in a large bowl, whisk the eggs, pumpkin, eggnog, sugar, cinnamon, salt, ginger, nutmeg and cloves until blended. pour into crust.
• 4 in a small mixing bowl, beat brown sugar and butter until crumbly, about 2 minutes. stir in pecans; sprinkle over filling.
• 5 bake at 350° for 50-60 minutes or until a knife inserted near the center comes out clean. cool on a wire rack. refrigerate leftovers.