Yield: 8 servings

Ingredients:

1 1/4 cups all-purpose flour

1/4 tsp salt

3 tbsp shortening

3 tbsp cold butter, cubed

3-4 tbsp cold water

Filling

2 eggs

1 can (15 oz.) solid-pack pumpkin

1 cup eggnog

1/2 cup sugar

1 tsp ground cinnamon

1/2 tsp salt

1/2 tsp ground ginger

1/2 tsp ground nutmeg

1/4 tsp ground cloves

Topping

1/2 cup packed brown sugar

2 tbsp butter, softened

1/2 cup chopped pecans

Instructions:

  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 1-1 1/2 hours or until easy to handle.
  2. Roll out pastry to fit a 9″ pie plate. Transfer pastry to pie plate. Trim pastry to 1/2″ 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 mixing bowl, beat brown sugar and butter until crumbly, about 2 minutes. Stir in pecans; sprinkle over filling.
  5. Bake at 350°F for 50-60 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate leftovers.