Pumpkin, Pecan & Butter Tart Pie

This Thanksgiving mash-up combines pumpkin pie, pecan pie and butter tarts all in one tasty dessert.

8 servings

Easy 15 minutes

Ingredients

Ingredients

for this recipe Pumpkin, Pecan & Butter Tart Pie

Crust:

0.5 packages Shirriff Pie Crust Mix
0.5 tsp ground ginger
0.25 tsp nutmeg

Filling:

1 cup pumpkin puree
0.5 cup brown sugar
1 egg
1 egg yolk
0.5 tsp vanilla extract
0.5 tsp cinnamon
0.25 tsp ground ginger
0.25 tsp nutmeg
0.25 tsp salt
1 ground clove
1 package Shirriff Butter Tart Filling
1 cup chopped pecans

preparation

Preparation

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.

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