Pecan-Pumpkin Pie

---------- Recipe via Meal-Master (tm) v8.05

Title: Pecan-Pumpkin Pie
Categories: Pies, Bakery
Yield: 8 servings

-----carol kaplan a
-cgr23b-----
1/4 c Flour
1 tb Sugar
1/4 ts Salt
1/2 c Unsalted butter; chilled
2 tb Water
3 Extra large eggs
1 1/2 c Pecan pumpkin butter; note:
Cups
1 1/2 c Heavy cream

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 T water over flour and mix
slightly. Add another T 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" 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~ 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.
SOURCE: Williams-Sonoma In-Store recipe card Formatted by Carol Kaplan
ACGR23B for Prodigy Food Forum 10/28/95

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