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Williams-Sonoma Pecan Pumpkin Butter & Williams-Sonoma Pie Crust Mix

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Sugg. Price $22.90 Our Price $19.95
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Ripe pumpkin, premium pecans and classic spices give this spread its prize-winning flavor. The recipe originated at Muirhead, a family-owned restaurant in rural New Jersey that is now a leading maker of specialty foods. The third generation of the Simpson family still produces this treat with old-fashioned care. Spoon the butter onto quick breads, ebelskiver pancakes or muffins. For a luscious pumpkin pie, pair it with our premium piecrust mix, and blend the filling with eggs and cream (recipe included).

  • Pecan Pumpkin Butter & Pie Crust Mix makes one 9" pie, with enough mix remaining for a second 9" single crust.
  • Made in USA.
  • Pumpkin Butter: Pumpkin, sugar, lemon juice, pecans, spices.
  • Pie Crust Mix: Organic pastry flour, cane sugar, pink sea salt. contains wheat/gluten.

Shipping Information

This item is shipped from our warehouse by UPS to arrive within five business days of our receiving your order.

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Orders received by 9:00 p.m., Eastern time, Monday through Thursday will arrive the next business day; orders placed Friday through Sunday will arrive on the following Tuesday.

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This recipe makes enough dough for one double-crust pie or two single-crust pies. If you are making one single-crust pie, cut the recipe in half. Some pie recipes call for fully or partially baking the crust before filling it, usually when using fillings that need limited or no further cooking or juicy fillings that could make an uncooked bottom crust soggy. Follow the instructions in your recipe.


  • 2 packets Williams-Sonoma Piecrust Mix (included in 13.2-oz. box)
  • 16 tbs. (2 sticks/250 g) cold unsalted butter, cut into 1/4-inch (6-mm) pieces
  • 4 to 6 tbs. (60 to 90ml) ice water
  • pie filling of your choice
  • 1 egg, lightly beaten with 1 tsp. Water (if baking a double-crust pie)
  • Sugar for sprinkling


Put the piecrust mix in a food processor and pulse briefly. Add the cold butter pieces and pulse until the butter forms bean-size pieces and they are coated with the mix, about 10 pulses. Add 4 tbs. (60 ml) of the ice water and pulse until irregular pea-size pieces form, adding more water, 1 tsp. at a time, as needed to reach the desired consistency; the mixture will be crumbly.

Turn the dough out onto a piece of plastic wrap, divide in half and press each half into a disk. Wrap with plastic wrap and refrigerate for at least 1 hour or up to 2 days. On a lightly floured surface, roll out 1 dough disk into an 11-inch (28-cm) round about 1/8 inch (3 mm) thick. Transfer the dough to a 9-inch (23-cm) pie dish and gently press into the dish. Trim the edges, leaving a 1/2 inch (12-mm) overhang. Transfer the pie filling to the shell. If making a double-crust pie, roll out the remaining dough disk as instructed above. Moisten the edges of the bottom crust with water and place the second dough round on top of the filled pie. Press the edges together to seal. Tuck the top crust under the edge of the bottom crust and press down to seal. Using a fork or your fingers, crimp or flute to form a decorative edge. Using a knife, cut 1 or more steam vents in the top of the dough.

Brush the top with egg wash and sprinkle with sugar. Position a rack in the lower third of an oven and preheat as directed in your pie recipe. Bake the pie as directed in your recipe, covering the edges of the crust with aluminum foil if they start to brown too quickly. Makes 1 double-crust pie or 2 single-crust pies.

Note: The piecrust is also excellent as a crust for quiches and tartlets and as a topping for pot pies.

Williams-sonoma Test Kitchen