Eggnog Pumpkin Pie
CRUST: 1-1/4 cups all-purpose flour 1/4 teaspoon salt 3 tablespoons shortening 3 tablespoons cold butter, cubed 3 to 4 tablespoons cold water FILLING: 2 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 Directions: 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. Wrap in plastic wrap. 5. Refrigerate for 1 to 1-1/2 hours or until easy to handle. 6. Roll out pastry to fit a 9-in. pie plate. 7. Transfer pastry to pie plate. 8. Trim pastry to 1/2 in. beyond edge of plate; flute edges. 9. In a large bowl, whisk the eggs, pumpkin, eggnog, sugar, cinnamon, salt, ginger, nutmeg and cloves until blended. 10. Pour into crust. 11. In a small mixing bowl, beat brown sugar and butter until crumbly, about 2 minutes. 12. Stir in pecans; sprinkle over filling. 13. Bake at 350 degrees for 50-60 minutes or until a knife inserted near the center comes out clean. 14. Cool on a wire rack. 15. Refrigerate leftovers. 16. Yield: 8 servings _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
