Pecan Pumpkin Butter Pie
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.
For the dough:
- 2 1/2 (12 1/2 oz./390 g) cups all-purpose flour
- 2 Tbs. sugar
- 1 tsp. salt
- 16 Tbs. (2 sticks) (8 oz./ 50 g) cold unsalted butter, cut into 1/2-inch (12-mm) cubes
- 6 to 8 Tbs. (3 to 4 fl. oz./90 to 125 ml) ice water
For the filling:
- 4 eggs
- 2 cups (about 1 1/3 jars) Muirhead pecan pumpkin butter
- 2 cups (16 fl. oz./500 ml) evaporated milk
- Whole toasted pecan halves for garnish (optional)
To make the dough, in a food processor, pulse together the flour, sugar and salt until combined, about 5 pulses. Add the butter and process until the mixture resembles coarse meal, about 10 pulses. Add 6 Tbs. of the ice water and pulse 2 or 3 times. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 tsp. at a time, pulsing twice after each addition. Turn the dough out onto a work surface, divide in half and shape each into a disk. Wrap separately with plastic wrap and refrigerate for at least 2 hours or up to overnight.
Position a rack in the lower third of an oven and place a baking sheet on the rack. Preheat the oven to 400°F (200°C).
Let the dough stand at room temperature for 5 minutes. On a lightly floured surface, roll out 1 dough disk into a 12-inch (30-cm) round about 1/8 inch (3 mm) thick. Fold the dough in half and then into quarters and transfer to a 9-inch (23-cm) pie dish. Fold under the excess dough and, using your thumb, decoratively flute the edges. Using a fork, gently poke holes in several places on the bottom of the crust.
On a lightly floured surface, roll out the remaining dough disk into a 12-inch (30-cm) round about 1/8 inch (3 mm) thick. Using decorative piecrust cutters, cut out shapes from the dough. Transfer to a parchment-lined baking sheet. Refrigerate the pie shell and cutouts for 30 minutes.
Line the piecrust with parchment paper and fill with pie weights. Place the pie dish on the baking sheet in the oven and bake for 15 minutes. Carefully remove the parchment and weights and bake until the crust is light golden brown, 5 to 10 minutes more. Transfer to a wire rack and let cool for 15 minutes before filling the pie shell.
Reduce the oven temperature to 325°F (165°C).
To make the filling, in a large bowl, gently whisk the eggs. Add the pecan pumpkin butter and evaporated milk and whisk until well combined. Pour the filling into the pie shell and decorate the pie as desired with the decorative cutouts. Bake until the center of the pie is set, 1 1/4 to 1 1/2 hours. If the edges of the crust begin to brown too quickly, cover them with aluminum foil.
Transfer the pie to a wire rack and let cool for at least 4 hours before serving. If making in advance, cover the cooled pie with plastic wrap and refrigerate for up to 1 day. If desired, garnish the pie with pecan halves immediately before serving. Serves 8 to 10.
Williams Sonoma Test Kitchen