Pumpkin-Nog Pie © 1966

1 cup Pillsbury's Best-Flour (Regular, Instant Blending or Self-Rising*)
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1/3 cup shortening
3 to 4 tablespoons cold water



Oven 400º
Combine flour, salt and pumpkin pie spice in mixing bowl. Cut in shortening until mixture is the size of small peas. Sprinkle water, a little at a time, over mixture while tossing and stirring lightly with fork until dough is just moist enough to hold together. Shape into a ball. Roll out on lightly floured surface to a circle 1 1/2 inches larger than inverted 9-inch pie pan. Fit loosely into pan. Fold edge to form a standing rim; flute. Pour Filling into pastry-lined pan. Bake at 400º for 45 to 50 minutes or until center is form to touch. Cool. Just before serving, spoon Topping around edge of pie.

* For use with Pillsbury's Best Self-Rising Flour, omit salt.

Filling
2 eggs
1 can pumpkin pie filling
1 cup prepared egg nog (reserve 2 tablespoons for Topping)
Combine all ingredients in mixing bowl. Beat until thoroughly blended.

Topping
Combine 1 envelope dessert topping mx, 1/2 cup cold milk, 1/2 teaspoon vanilla extract and reserved egg nog. Beat 2 minutes or until peaks form.

The Pillsbury Busy Lady Bake-Off Recipes