---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Pecan-Pumpkin Pie
  Categories: Pies, Bakery
       Yield: 8 servings
  
            -----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
  
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