Eggnog Pumpkin Pie W/ Pecan Crust

• For crust
• 1 1/3 cup whole wheat pastry flower
• 2/3 cup finely chopped pecan
• 3 Tbs brown sugar
• 8 Tbs. butter chilled
• 3 Tbs. ice water
• for Pie Filling
• 2 cups pumpkin
• 1/2 cup unrefined sugar
• 1/2 tsp. nutmeg
• 1 tsp. cinnamon
• 1 tsp. ground ginger
• 1/4 tsp. ground cloves
• 1/2 tsp. salt
• 1/2 cup egg whites
• 1 1/4 cups eggnog

1. mix together ww pastry flour finely chopped pecan, sugar and butter in a bowl. with a pastry knife/fork mix until mixure forms a crumble. add water to form and shape into a disk on parchment paper. roll out and place it in you pie pan. chill for 30 min. pre heat oven to 375. place a pie wieght in the bottom and cook for 10-15 min cool to room temp. reduce heat to 350 put foil around crust egde to prevent burning
2. Pie filling
3. put pumpkin in your mixer and add all the spices add egg whites and mix add eggnog. and pour into the pie shell cook for approx. 1 hr. let it stand at room temp over night

crust, whole wheat pastry flower, pecan, brown sugar, butter, water, pie filling, pumpkin, unrefined sugar, nutmeg, cinnamon, ground ginger, ground cloves, salt, egg whites, eggnog

Taken from www.epicurious.com/recipes/member/views/eggnog-pumpkin-pie-w-pecan-crust-1227798 (may not work)