Ingredients: 1/2 cup chopped pecans 1/4 cup packed brown sugar 2 tablespoons butter, softened 1 (8 ounce) package cream cheese, softened 1/3 cup packed brown sugar 2 eggs 3/4 cup pumpkin butter 1 (9 inch) prepared graham cracker crust
1/2 cup chopped pecans 1/4 cup packed brown sugar 2 tablespoons butter, softened 1 (8 ounce) package cream cheese, softened 1/3 cup packed brown sugar 2 eggs 3/4 cup pumpkin butter 1 (9 inch) prepared graham cracker crust
Method : Combine pecans and 1/4 cup brown sugar; cut in butter or margarine with a pastry blender until mixture is crumbly. Set aside. Beat cream cheese at high speed of an electric mixer until smooth. Add 1/3 cup brown sugar; beat well. Add eggs one at a time, beating well after each addition. Stir in Pumpkin Butter . Pour mixture into crust. Bake at 350 degrees F (175 degrees C) for 40 minutes. Sprinkle pecan mixture over pie. Bake for 5 additional minutes, or until butter or margarine and sugar melt. Cool on a wire rack. Cover, and chill for at least 4 hours.
