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
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.
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.
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.
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