"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Eggnog Pumpkin Pie Recipe

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This recipe for Eggnog Pumpkin Pie, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Wil Wagner
Added: Saturday, September 27, 2008


1-1/4 cups all-purpose flour
1/4 teaspoon salt
3 tablespoons shortening
3 tablespoons cold butter, cubed
3 to 4 tablespoons cold water

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

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 to 1-1/2 hours or until easy to handle.
Roll out pastry to fit a 9-inch pie plate. Transfer pastry to 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.l
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.

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Personal Notes:
I got this recipe from Taste of Home submitted by Lyn Dilworth.




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