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Nov 25, 2006 01:50 AM

I *heart* pumpkin pecan butter, easy pie

I made a pumpkin pie with Muirhead Pumpkin Pecan Butter, sold at Williams Sonoma right now on sale for $6.99. You blend it up with 3 eggs and 1 1/2 c. whipping cream and pour it into an unbaked pie shell... one of the best pumpkin pies I've had (2nd only to the one sold at Urth Cafe in Los Angeles)

Excellent consistency, solid pumpkin flavor without an overwhelming spice. I highly recommend, especially since my previous and more labor-intensive pumpkin pie experiments all flopped in comparison.

This stuff would also be great on toast... 30 cal / Tbs. Not bad.

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  1. I have used that before for pumpkin cheesecake and it is fantastic.

    1. wow, thanks for the info. I love pumpkin butter, but for some reason I didn't think of using it in a pie or cheesecake.

      1 Reply
      1. re: bijoux16

        yes, this was the first time I tried pumpkin butter and was so impressed. what are you thinking to do about the sugar thing? because recipes call for unsweetened pumpkin puree-- do you just skip the required sugar entirely if you use pumpkin butter? and what about the spice?

      2. I made a "cheesecake" using the recipe on their website, but halved it and put it in a regular pie pan, with a gingersnap crust. It was really good and froze well!