EGGNOG PUMPKIN PIE

Pauline Littell

Crust

¼ c. all-purpose flour

¼ tsp. salt

3 Tbs. shortening

3 Tbs. cold butter

3-4 Tbs. cold water

Filling

2 eggs

1 can (15-oz.) solid-pack pumpkin

1 c. eggnog

½ c. sugar

1 tsp. ground cinnamon

½ tsp. salt

½ tsp. ground ginger

½ tsp. ground nutmeg

¼ tsp. ground cloves

Topping

½ c. packed brown sugar

2 Tbs. butter, softened

½ c. 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 wrap. Refrigerate for 1 to 1½ hours or until easy to handle. Roll out pastry to fit a 9-inch pie plate. Transfer pastry to pie plate. Trim pastry to ½-inch beyond edge of plate. Flute edges.

In a large bowl, whisk the eggs, pumpkin, eggnog, sugar, cinnamon,...