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I *heart* pumpkin pecan butter, easy pie

amandine Nov 25, 2006 01:50 AM

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. c
    coconutz Nov 25, 2006 11:50 AM

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

    1. b
      bijoux16 Nov 25, 2006 08:22 PM

      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
        amandine Nov 26, 2006 05:09 PM

        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. s
        Susan627 Nov 26, 2006 07:21 PM

        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!

        1. amandine Nov 28, 2006 11:06 PM

          ooh thanks

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