Eggnog Pumpkin Pie

That's right. You heard me right. EGGNOG. PUMPKIN. PIE. Matt's Aunt Kathy signed us up for this awesome magazine, called Taste of Home. Every month or two we get a magazine full of recipes (they are actually recipes you'd use, too, nothing too complicated). In the Thanksgiving issue it had a recipe for Eggnog Pumpkin Pie. It smells so good while it is baking. I thought I'd share what might be one of my newest favorite recipes.

EGGNOG PUMPKIN PIE (created by Lyn Dilworth)

Crust (I actually used a store-bought crust, but here's the 'real one')

1-1/4 cups all purpose flour

1/4 tsp salt

3 tablespoons shortening

3 tablespoons cold butter, cubed

3-4 tablespoons cold water

Filling

2 eggs

1 can (15 oz) 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

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.

Roll out pastry to fit a 9 inch pie plate. Trim pastry to 1/2 inch 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 mixing bowl, beat brown sugar and butter until crumbly, about 2 minutes. Stir in pecans, sprinkle over filling.

Bake at 350 degrees for 50-60 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate leftovers.