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Prep Time: 40 Minutes Cook Time: 50 Minutes |
Ready In: 90 Minutes Servings: 8 |
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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. Ingredients:
1-1/4 cups king arthur unbleached 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:
1. 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.
2. 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.
3. In a large bowl, whisk the eggs, pumpkin, eggnog, sugar, cinnamon, salt, ginger, nutmeg and cloves until blended. Pour into crust.
4. In a small bowl, beat brown sugar and butter until crumbly, about 2 minutes. Stir in pecans; sprinkle over filling.
5. 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.
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