Pecan Pumpkin Pie

By akselden

Ingredients

• 1 1/4 cups flour
• 1 Tbs. sugar
• 1/4 tsp. salt
• 1/2 cup unsalted butter, chilled
• 2 Tbs. cold water
• 3 extra large eggs
• 1 1/2 level cups Pecan Pumpkin Butter
• 1 1/2 cups heavy cream

Preparation

Step 1

In a bowl sift together flour, sugar and salt. Cut butter into small cubes and add to flour. With a pastry blender or 2 knives, cut butter into flour until pea-sized granules form. Sprinkle 1 Tbs. water over flour and mix lightly. Add another Tbs. water and mix. Gather dough into a ball, adding a little more water as necessary. Wrap in plastic and refrigerate for 2 - 3 hours. Roll out pastry and fit into a 9" pie pan.

Preheat oven to 450°. Beat eggs until blended then stir in Pecan Pumpkin Butter and cream. Pour into unbaked pie shell. Bake for 15 minutes, reduce heat to 350° and bake an additional 40 minutes or until center is just set. Serve at room temperature. Serves 8.
Note: If carefully measured, each jar of Pecan Pumpkin Butter will make two pies