Pecan-Pumpkin Pie

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.