¼ cup all-purpose flour
1 tablespoon granulated sugar
¼ teaspoon sea salt
½ cup unsalted butter; chilled
2 tablespoons water
3 extra large eggs
1½ cups Pecan Valley Pecan Pumpkin Butter
1½ cups heavy cream
1. 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.
2. Preheat oven to 450ºF.
3. In a large mixing bowl beat eggs until well blended, and then stir in pecan pumpkin butter and cream. Pour into unbaked pie shell.
4. Bake in a preheated oven for 15 minutes
5. Reduce heat to 350ºF and bake for an additional 40 minutes or until center is just set.
6. Serve at room temperature.
No comments yet.