Pecan Pumpkin Pie

-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
-