Thanksgiving side dish #5 is a dessert. Pumpkin Pear Butter Pie is in the house today!
We have a couple of wonderful pear trees in our yard and the pears off those trees are juicy, crunchy and big! I grew up in a family that cooks, cans, freezes, preserves and making jams and jellies. A little while back I shared my Grandmother’s Lime Pickles that are BAR NONE my favorite pickle of all times. Check out that post for more information on what they’re like and how to make them. Another recipe that I have of hers that she always made was Apple Butter. I love love her apple butter. Well, one year we had an abundance of pears on the tree and I had no clue what to do with them. A light bulb went on and I thought about her apple butter and decided to make her apple butter recipe except with my pears! My oh My, is it delicious!!
So, for this recipe, I decided to make it with my home made pear butter. You can certainly use your favorite store bought apple butter any day.
I also put this delicious pie recipe into an equally delicious Pecan Pie Crust! It just gives it a little different taste and texture to the overall pie and we really enjoy it. This Pumpkin Pear Butter Pie in a Pecan Pie Crust will be separated into two post to make it more accessible in the future since you can certainly use the Pecan Pie Crust for other fillings.
Here’s how I make it.
Pumpkin Pear Butter Pie
Start preheating your oven to 350 degrees.
In a large bowl, combine the 100% pure pumpkin, pear butter (or apple butter), brown sugar, cinnamon, ginger, cloves and salt.
Mix with a spatula or mixing spoon until well combined.
In a small bowl, beat the 2 eggs plus yolk with a fork.
Whisk into the pumpkin mixture.
Then gradually pour in the whipping cream while whisking away.
I’ll tell ya, I needed 3 hands for this picture! How was I to take a picture of pouring and whisking at the same time?
Then pour that delicious batter into the prepared Pecan Pie Crust.
Put it into a preheated 350 degree oven for 20 minutes.
Meanwhile, in a small bowl, combine the room temperature butter, flour, brown sugar and chopped pecans with a fork. Keep it a bit crumbly.
Sprinkle this pecan crumb mixture on top of the pumpkin pie.
Put back in the oven for another 20 minutes or so until the center is firm and a knife inserted in the center comes out clean.
This is one of the best marriages of pumpkin pie filling and crust I’ve ever eaten!
Slap on a nice dollop of whipped cream and give me a cup of coffee!
Here are a few other pies that may be of interest during this Holiday Season.
This is the heart of desserts for any Thanksgiving dinner.
Here’s the printer friendly recipe.