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Muirhead Pecan Pumpkin Butter Pie




Source of Recipe


Williams-Sonoma Kitchen


Recipe Introduction


If you would like to bake this pumpkin pie in a deep-dish pie pan, make the filling using 3 jars of Muirhead Pecan Pumpkin Butter, 4 eggs, 1/4 cup firmly packed light brown sugar and 1/2 cup heavy cream. Bake the filled pie at 325°F (instead of 350°F) for about 1 hour. If the edge of the crust starts to brown, cover it loosely with aluminum foil.



List of Ingredients




For the pastry:
1 1/4 cups all-purpose flour
1/4 tsp. salt
1 tsp. granulated sugar
6 Tbs. (3/4 stick) chilled unsalted butter,
cut into 1-inch pieces
1/4 cup shortening
2 to 3 Tbs. ice water, or as needed

For the filling:
2 jars (each 13.5 oz.) Muirhead Pecan Pumpkin
Butter
3 eggs
1/4 cup firmly packed light brown sugar
1/2 cup heavy cream

Whipped cream for serving


Recipe



To make the pastry, in the bowl of a food processor, combine the flour, salt and granulated sugar and pulse once to mix. Add the butter and shortening and process in short pulses to form pea-size crumbs, 20 to 25 seconds. While pulsing, gradually add the water to form large, moist crumbs, 10 seconds more. Turn the dough out onto a lightly floured surface and, with lightly floured hands, shape the dough into a 5-inch disk. Cover with plastic wrap and refrigerate for at least 1 hour.

Position a rack in the center of an oven and preheat to 425°F.

On a lightly floured surface, roll out the dough into a 12-inch round about 1/8 inch thick. Transfer to a 9-inch pie dish, fit the dough into the dish and trim the edges, leaving a 1-inch overhang. Fold under the excess dough and, using your thumb, decoratively flute the edges. Refrigerate for 30 minutes. Using a fork, poke holes in the dough and bake until the pastry is golden and crisp, 15 to 20 minutes. Transfer to a wire rack and let cool slightly. Reduce the oven temperature to 350°F.

To make the filling, in a mixing bowl, whisk together the pecan pumpkin butter, eggs, brown sugar and cream until smooth. Pour the filling into the pie shell and bake until the filling is set, 45 to 50 minutes.

Transfer the pie to a wire rack and cool to room temperature. Serve slices with whipped cream. Serves 8 to 10.