Ingredients
1-1/4 cups all-purpose flour1/4 teaspoon salt3 tablespoons shortening, cubed3 tablespoons cold butter, cubed3 to 4 tablespoons cold waterFILLING:2 large eggs1 can (15 ounces) solid-pack pumpkin1 cup eggnog1/2 cup sugar1 teaspoon ground cinnamon1/2 teaspoon salt1/2 teaspoon ground ginger1/2 teaspoon ground nutmeg1/4 teaspoon ground clovesTOPPING:1/2 cup packed brown sugar2 tablespoons butter, softened1/2 cup chopped pecans
Preparation
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.
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 in the center comes out clean. Cool on a wire rack. Refrigerate leftovers.
