Recipes

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 additional 40 minutes or until center is just set. (A knife inserted in the center should come out clean.) Serve at room temperature. Serves 8.

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