for this recipe Pumpkin, Pecan & Butter Tart Pie
|0.5 packages||Shirriff Pie Crust Mix|
|0.5 tsp||ground ginger|
|1 cup||pumpkin puree|
|0.5 cup||brown sugar|
|0.5 tsp||vanilla extract|
|0.25 tsp||ground ginger|
|1 package||Shirriff Butter Tart Filling|
|1 cup||chopped pecans|
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.
Filling: For pumpkin pie layer, whisk together pumpkin purée, brown sugar, egg, egg yolk, vanilla, cinnamon, ginger, nutmeg, salt and cloves; set aside.
Prepare butter tart filling according to package directions. Stir in pecans.
Spoon pumpkin filling mixture into prepared pie crust; smooth top. Carefully spoon butter tart mixture over top.
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.
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