Flag

Pumpkin, Pecan & Butter Tart Pie

8 servings
Easy
75
This Thanksgiving mash-up combines pumpkin pie, pecan pie and butter tarts all in one tasty dessert.
Ingredients
How to Prepare
Recipe Tips
Serve with whipped cream if desired.
Picture -
Picture -
PLEASE RATE THIS RECIPE
How did this recipe go?

RELATED RECIPES

More delicious ideas for you

FOLLOW US
Follow Dr. Oetker on Social Media
Picture - Hero image

Ingredients

Crust
0.5 packagesShirriff Pie Crust Mix
0.5 tspground ginger
0.25 tspnutmeg
Filling
1 cuppumpkin puree
0.5 cupbrown sugar
1egg
1egg yolk
0.5 tspvanilla extract
0.5 tspcinnamon
0.25 tspground ginger
0.25 tspnutmeg
0.25 tspsalt
1 pinch ofground clove
1 packageShirriff Butter Tart Filling
1 cupchopped pecans

Buy the Products

1

Crust: Preheat oven to 350°F (180°C). Prepare pie crust according to package directions with the addition of ginger and nutmeg. Roll out pastry to fit into 9-inch pie plate. Flute edges or press with tines of fork for decorative pattern. Refrigerate until needed.

2

Filling: For pumpkin pie layer, whisk together pumpkin purée, brown sugar, egg, egg yolk, vanilla, cinnamon, ginger, nutmeg, salt and cloves; set aside.

3

Prepare butter tart filling according to package directions. Stir in pecans.

4

Spoon pumpkin filling mixture into prepared pie crust; smooth top. Carefully spoon butter tart mixture over top.

5

Place pie on parchment paper–lined baking sheet. Bake for 45 to 60 minutes or until filling is set around edges. Let cool completely on rack.

  • Serve with whipped cream if desired.