Contest-Winning Eggnog Pumpkin Pie Recipe

Name: Contest-Winning Eggnog Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 2 large 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; 1/2 cup packed brown sugar; 2 tablespoons butter, softened; 1/2 cup chopped pecans

Servings: persons

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
2 large 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
1/2 cup packed brown sugar
2 tablespoons butter, softened
1/2 cup chopped pecans

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. 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 350u00b0 for 50-60 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Refrigerate leftovers.

673

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1-1/4 cups all-purpose flour, 1/4 teaspoon salt, 3 tablespoons shortening, cubed, 3 tablespoons cold butter, cubed, and more.

Yes, Contest-Winning Eggnog Pumpkin Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Contest-Winning Eggnog Pumpkin Pie

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