I made a pumpkin pie with Muirhead Pumpkin Pecan Butter, sold at Williams Sonoma right now on sale for $6.99. You blend it up with 3 eggs and 1 1/2 c. whipping cream and pour it into an unbaked pie shell... one of the best pumpkin pies I've had (2nd only to the one sold at Urth Cafe in Los Angeles)
Excellent consistency, solid pumpkin flavor without an overwhelming spice. I highly recommend, especially since my previous and more labor-intensive pumpkin pie experiments all flopped in comparison.
This stuff would also be great on toast... 30 cal / Tbs. Not bad.
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