Contest-Winning Eggnog Pumpkin Pie

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

1. 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.
2. 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.
3. In a large bowl, whisk the eggs, pumpkin, eggnog, sugar, cinnamon, salt, ginger, nutmeg and cloves until blended. Pour into crust.
4. In a small bowl, beat brown sugar and butter until crumbly, about 2 minutes. Stir in pecans; sprinkle over filling.
5. Bake at 350u0b0 for 50-60 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Refrigerate leftovers.

flour, salt, shortening, cold butter, cold water, eggs, solidpack pumpkin, eggnog, sugar, ground cinnamon, salt, ground ginger, ground nutmeg, ground cloves, brown sugar, butter, pecans

Taken from www.tasteofhome.com/recipes/contest-winning-eggnog-pumpkin-pie/ (may not work)