Eggnog Pumpkin Pie 09 Nov 12

Eggnog Pumpkin Pie – Joyce Halvorson, 1st place winner Farm-City Day Pie Contest

Crust:
1-1/4 cups all-purpose flour
1/4 tsp salt
3 tablespoons shortening
3 tablespoons cold butter, cubed
3-4 tablespoons cold water

Filling:
2 eggs
1 – 15oz can solid-pack pumpkin
1 cup eggnog
1/2 cup sugar
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp ground cloves

Topping:
1/2 cup packed brown sugar
2 tablespoons butter, softened
1/2 cup chopped pecans

Combine flour and salt. Add shortening and butter and mix until mixture resembles coarse crumbs. Add water until dough forms a ball. Roll out pastry to fit a 9-inch pie plate. Transfer pastry to pie plate. Trim pastry to ½ inch beyond edge of plate and 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 mixing bowl, beat brown sugar and butter until crumbly, about 2 minutes. Stir in pecans and sprinkle over filling.

Bake at 350 degrees for 50-60 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack.