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Pumpkin Eggnog Pie
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This recipe was a winner in the 17th Annual Pillsbury Bake-Off Contest
1 cup flour
1/2 tsp. salt
1/2 tsp. pumpkin pie spice
1/3 cup shortening
3-4 tbl. cold water
Preheat oven to 400*
Combine flour, salt and pumpkin pie spice in a mixing bowl. Cut in shortening until the size of peas. Sprinkle water, a little, at a time over the mixture while tossing and stirring lightly with a fork until dough is just moist enough to hold together. Shape into a ball. Roll out on a lightly floured surface to a circle 1-1/2 inches larger than inverted 9 inch pie plate. Fit loosely into pan. Fold edge to form a standing rim; flute.
Pour filling into pastry lined pan. Bake for 45-50 minutes or until center is firm to the touch. Cool. Just before serving, spoon topping over pie.
Filling:
2 eggs
1 can pumpkin pie filling
1 cup eggnog( reserve 2 tbl. for topping.)
Combine all ingredients in a mixing bowl. Beat until thoroughly blended.
Topping:
Combine 1 envelope dessert topping mix, 1/2 cup cold milk, 1/2 tsp. vanilla and reserved egg nog. Beat 2 minutes or until peaks form.
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