---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Pecan-Pumpkin Pie
 Categories: Pies, Bakery
      Yield: 8 servings
 
    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
  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 tb water over flour and mix
  slightly. Add another tb 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°F.
  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°F and
  bake for an additional 40 minutes or until center is just set. Serve at
  room temperature.

  NOTE: Pecan Pumpkin 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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