PUMPKIN PIE with Muirhead PECAN PUMPKIN Butter

1 9–inch pie shell, unbaked
 3 extra large eggs
  1 jar Muirhead Pecan Pumpkin Butter
   1½ cups heavy cream
    Preheat oven to 450° F Beat eggs until
     blended then stir in Muirhead Pecan
     Pumpkin Butter and cream. Pour into
     unbaked pie shell. Bake for 15 minutes.
     Reduce heat to 350° F and bake for an addi-
    tional 40 minutes or until center is just set.
   (A knife inserted in the center should come
  out clean.) Serve at room temperature.
 Serves 8.

Print recipe.Muirhead Pecan Pumpkin Butter


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