Pecan-Pumpkin Pie
Yield
servingsPrep
30 minCook
60 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
all-purpose flour
|
|
| 1 | tablespoon |
sugar
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
butter
chilled |
|
| 2 | tablespoons |
water
|
|
| 3 | large |
eggs
extra large |
|
| 1 ½ | cups |
pecan pumpkin butter
* |
* |
| 1 ½ | cups |
heavy whipping cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
all-purpose flour
|
|
| 15 | ml |
sugar
|
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
butter
chilled |
|
| 3E+1 | ml |
water
|
|
| 3 | large |
eggs
extra large |
|
| 355 | ml |
pecan pumpkin butter
* |
* |
| 355 | ml |
heavy whipping cream
|
|
Directions
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 tablespoon water over flour and mix slightly.
Add another tablespoon water and mix. Gather dough into a ball, adding a little more water as necessary.
Wrap in plastic and refrigerate for 2 to 3 hours.
Roll out pastry and fit into a 9 inch pie pan.
Preheat oven to 450~.
Beat eggs until well blended, then stir in Pecan Pumpkin Butter and cream.
Pour into unbaked pie shell.
Bake for 15 minutes, reduce heat to 350℉ (180℃) and bake for an additional 40 minutes or until center is just set.
Serve at room temperature.
NOTE: Pecan Pumkin Butter may be purchased at Williams Sonoma and if carefully measured, each jar of the butter will make 2 pies.
