from “taste of home” magazine, via my sister.
1 1/4 cups flour
1/4 tsp salt
3 tbsp shortening
3 tbsp cold butter, cubed
3-4 tbsp cold water
1 can pumpkin (15 oz)
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
1/2 cup packed brown sugar
2 tbsp butter, softened
1/2 cup chopped pecans
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 1-1.5 hours, or until easy to handle.
roll out pastry to fit in a 9-in pie plate. transfer pastry to pie plate, trim to 1/2 in beyond edge of plate – flute edges.
in a large bowl, whisk eggs, pumpkin, eggnog, and spices until blended. pour into crust.
in a small bowl, beat brown sugar an butter until crumbly, about 2 min. stir in pecans, sprinkle over filling. (i skipped this step, made it sans topping.)
bake at 350 for 50-60 minutes, or until toothpick comes out clean.
david – A. the crust is kind of average – carla says that some recipes use more butter. i don’t think i rolled it out very evenly, and so some pieces have a sort of thick, slightly underdone crust. but that’s a small thing – i think the filling is quite delicious, and i’m a man who likes pumpkin pie. it doesn’t really taste like eggnog, i think because the sort of spiced flavor off the nog blends easily into a pumpkin pie setting. either way, i’m loving it.
carla – B+. i wish it tasted more like eggnog. it’s got a good amount of spice though. i should also say that it was really nice to come home to a pie.