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 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
| Amount Per 1 Serving | |||
| Calories | 613.47 Kcal (2568 kJ) | ||
| Calories from fat | 228.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.36g | 39% | |
|---|---|---|---|
| Cholesterol | 78.73mg | 26% | |
| Sodium | 256.16mg | 11% | |
| Potassium | 165.33mg | 4% | |
| Total Carbs | 86.25g | 29% | |
| Sugars | 23.97g | 96% | |
| Dietary Fiber | 1.57g | 6% | |
| Protein | 9.64g | 19% | |
| Vitamin C | 1.1mg | 2% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.9mg | 5% | |
| Calcium | 76.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 284.72 Kcal (1192 kJ) | ||
| Calories from fat | 105.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.77g | 39% | |
|---|---|---|---|
| Cholesterol | 36.54mg | 26% | |
| Sodium | 118.89mg | 11% | |
| Potassium | 76.73mg | 4% | |
| Total Carbs | 40.03g | 29% | |
| Sugars | 11.13g | 96% | |
| Dietary Fiber | 0.73g | 6% | |
| Protein | 4.47g | 19% | |
| Vitamin C | 0.5mg | 2% | |
| Iron | 0.4mg | 5% | |
| Calcium | 35.7mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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