Pumpkin pecan and butter tart pie with a glossy caramelized top on a white plate, surrounded by autumn leaves and miniature pumpkins

Pumpkin, Pecan & Butter Tart Pie

Name: Pumpkin, Pecan & Butter Tart Pie
Prep time: 15 min
Yield: 8 servings
Ingredients: 0.5 packages Shirriff Pie Crust Mix; 0.5 tsp Ground Ginger; 0.25 tsp nutmeg; 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 pinch of ground clove; 1 package Shirriff Butter Tart Filling; 1 cup chopped pecans

8 servings

Easy

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

Ingredients

How to Prepare

Ingredients

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

egg

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 pinch of

ground clove

1 package

Shirriff Butter Tart Filling

1 cup

chopped pecans

How to Prepare:

Total:

75 min

Prep:

15 min

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.