Pecan-Pumpkin Pie -

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

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

15 minutes, reduce heat to

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 ACGR

23B for Prodigy Food Forum

10/28/95 --