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Eggnog Pumpkin Pie

Eggnog Pumpkin Pie
This family favorite is a combination of our favorite holiday flavors. With its flaky crust, creamy filling and crunchy topping, it's the perfect finale to a special meal.—Lyn Dilworth, Rancho Cordova, California
8 ServingsPrep: 40 min. + chilling Bake: 50 min. + cooling

Ingredients

  • 1-1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 3 tablespoons shortening, cubed
  • 3 tablespoons cold butter, cubed
  • 3 to 4 tablespoons cold water
  • FILLING:
  • 2 eggs
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 cup eggnog
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • TOPPING:
  • 1/2 cup packed brown sugar
  • 2 tablespoons butter, softened
  • 1/2 cup chopped pecans

Directions

  • 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 1-1/2
© Taste of Home 2013

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Eggnog Pumpkin Pie (continued)

Directions (continued)

  • hours or until easy to handle.
  • Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie
  • plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges.
  • In a large bowl, whisk the eggs, pumpkin, eggnog, sugar, cinnamon,
  • salt, ginger, nutmeg and cloves until blended. Pour into crust.
  • In a small bowl, beat brown sugar and butter until crumbly, about 2
  • minutes. Stir in pecans; sprinkle over filling.
  • Bake at 350° for 50-60 minutes or until a knife inserted near the
  • center comes out clean. Cool on a wire rack. Refrigerate leftovers.
  • Yield: 8 servings.
Nutrition Facts: 1 piece equals 408 calories, 21 g fat (8 g saturated fat), 90 mg cholesterol, 315 mg sodium, 51 g carbohydrate, 4 g fiber, 6 g protein.
© Taste of Home 2013