Special Eggnog Pumpkin Pie

Norma DeRemer

By
@PApride

Just gave my neigbor a jar of my Apple Butter and in trade she gave me this recipe. She said it was in her family for years. I felt honored that she shared it with me. My sweetheart Woody loves this pie. Going to make it again for Thanksgiving for sure. With it's flaky crust, creamy filling and great taste; this one is a keeper.


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Ingredients

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Pies