CONTEST-WINNING EGGNOG PUMPKIN PIE

Contest-Winning Eggnog Pumpkin Pie image

This family favorite is a combination of our favorite holiday flavors. With its flaky crust, creamy filling and crunchy topping, it's the perfect finale to a special meal. -Lyn Dilworth, Rancho Cordova, California

Provided by Taste of Home

Categories Desserts

Time 1h30m

Yield 8 servings.

Number Of Ingredients 19

Previous Next

Ingredients

1-1/4 cups all-purpose flour
1/4 teaspoon salt
3 tablespoons shortening, cubed
3 tablespoons cold butter, cubed
3 to 4 tablespoons cold water
FILLING:
2 large eggs
1 can (15 ounces) 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
TOPPING:
1/2 cup packed brown sugar
2 tablespoons butter, softened
1/2 cup chopped pecans

Steps:

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. Refrigerate for 1 to 1-1/2 hours or until easy to handle., Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges., In a large bowl, whisk the eggs, pumpkin, eggnog, sugar, cinnamon, salt, ginger, nutmeg and cloves until blended. Pour into crust. , In a small bowl, beat brown sugar and butter until crumbly, about 2 minutes. Stir in pecans; sprinkle over filling. , Bake at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 408 calories, Fat 21g fat (8g saturated fat), Cholesterol 90mg cholesterol, Sodium 315mg sodium, Carbohydrate 51g carbohydrate (31g sugars, Fiber 4g fiber), Protein 6g protein.