Photo: Priscilla Du Preez
Classic Pecan Pumpkin Butter Pie
10 ingredients
openrecipes
This pie’s filling is a snap to prepare with Muirhead pecan pumpkin butter. Use our precision cutters to top your dessert with beautiful decorations that would make any pastry chef proud.
Estimated Nutrition (whole recipe, rough)
853
Calories
28g
Protein
28g
Fat
121g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pecan | 1 half (4g) | 20 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- For the dough:
- 2 1/2 cups all-purpose flour
- 2 Tbs. granulated sugar
- 1 tsp. salt
- 16 Tbs. (2 sticks) cold unsalted butter, cut into 1/2-inch dice
- 6 to 8 Tbs. ice water
- For the filling:
- 4 eggs
- 2 cups (about 1 1/3 jars) Muirhead pecan pumpkin butter
- 2 cups evaporated milk
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes