SPECIAL EGGNOG PUMPKIN PIE

Special Eggnog Pumpkin Pie image

Provided by Norma DeRemer

Categories Pies

Number Of Ingredients 20

crust:
1 1/4 c all-purpose flour
1/4 tsp salt
3 Tbsp cold butter
3 Tbsp shortening
3 to 4 Tbsp cold water
filling:
2 eggs
1 can(s) (15 ounce) solid pack pumpkin
1 c commercially prepared eggnog
1/2 c sugar
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
topping:
1/2 c packed brown sugar
2 Tbsp softened butter
1/2 c chopped pecans

Steps:

1. In a food processor, combine flour and salt; cover and pulse to blend.
2. Add shortening and butter; cover and pulse until mixture resembles coarse crumbs.
3. While processing gradually add water until dough forms a ball.
4. Remove from processor and wrap in plastic wrap.
5. Place in refrigerator for 1 to 1 1/2 hours or until easy to handle.
6. Remove from refrigerator, unwrap and roll out pastry to fit a 9 inch pie pan. Transfer pastry to pie pan and trim about 1/2 inch beyond edge of pie pan and flute edges. Set aside.
7. In a large mixing bowl, wisk the eggs, pumpkin, eggnog, sugar, cinnamon, salt, nutmeg and cloves until blended well.
8. Pour into pie crust. Set aside.
9. In a amall bowl, beat brown sugar and butter until crumbly. Stir in pecans and sprinkle over pie filling.
10. Place in a pre-heated oven at 350 and bake for 50 to 60 minutes or until a knife inserted near the center comes out clean.
11. Remove from oven and cool on a wire rack. Cover and refrigerate leftovers.