Special Eggnog Pumpkin Pie

Norma DeRemer


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.

★★★★★ 3 votes


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


1In a food processor, combine flour and salt; cover and pulse to blend.
2Add shortening and butter; cover and pulse until mixture resembles coarse crumbs.
3While processing gradually add water until dough forms a ball.
4Remove from processor and wrap in plastic wrap.
5Place in refrigerator for 1 to 1 1/2 hours or until easy to handle.
6Remove 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.
7In a large mixing bowl, wisk the eggs, pumpkin, eggnog, sugar, cinnamon, salt, nutmeg and cloves until blended well.
8Pour into pie crust. Set aside.
9In a amall bowl, beat brown sugar and butter until crumbly. Stir in pecans and sprinkle over pie filling.
10Place 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.
11Remove from oven and cool on a wire rack. Cover and refrigerate leftovers.

About this Recipe

Course/Dish: Pies