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
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.