Instructions: In a bowl sift together flour, sugar and salt. Cut butter into small cubes and add to flour. With a pastry blender or 2 knives, cut butter into flour until pea-sized granules form. Sprinkle 1 T water over flour and mix slightly. Add another T water and mix. Gather dough into a ball, adding a little more water as necessary. Wrap in plastic and refrigerate for 2 to 3 hours. Roll out pastry and fit into a 9" pie pan. Preheat oven to 450 . Beat eggs until well blended, then stir in Pecan Pumpkin Butter and cream.

Pour into unbaked pie shell. Bake for 15 minutes, reduce heat to 350 and bake for an additional 40 minutes or until center is just set. Serve at room temperature.

NOTE: Pecan Pumkin Butter may be purchased at Williams Sonoma and if carefully measured, each jar of the butter will make 2 pies.

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