Debbie’s recipe only has three quick steps, and none of them are hers.

Step 1

Buy a graham cracker crust.

Step 2

Buy Muirhead Pecan Pumpkin Butter (If you don’t live in New Jersey and can’t get to Ringoes for Muirhead Pecan Pumpkin Butter, not to worry, you can buy it at your local Williams-Sonoma.) Debbie’s note: Steps 1 and 2 are interchangeable without affecting the outcome of the pie.

Step 3

If you did find Muirhead, the instructions are on the jar. If not…

  1. 1 jar (13.5 oz.) Pecan Pumpkin Butter
  2. 3 extra large eggs
  3. 1½ cup heavy cream
  4. 9 inch graham cracker crust

Combine the pumpkin butter, eggs and heavy cream

Fold into the graham cracker crust

Bake at 450° for 15 minutes

Lower temperature to 350° and bake for 40 minutes more

That’s it!

For extra decadence, top with fresh whipped cream. Or try vanilla gelato.