special eggnog pumpkin pie

How To Make special eggnog pumpkin pie

• 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.
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