Pumpkin Pecan Pie

Double Pie Crust:  (not one of my originals)

• 2 cups flour
• 1 teaspoon salt
• 2/3 cup plus 2 tablespoons butter
• 7 Tablespoons cold water

1. Stir together flour and salt.
2. Cut in butter.
3. Add water and mix. Add extra flour if the dough is too wet.
4. Divide dough in half.
5. Roll dough out on a floured surface.
6. Place dough in two 9″ pie pans.

Pie Filling:

• 2/3 cup sucanat w/molasses
• 1 Tablespoon cornstarch
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1/2 teaspoon salt
• 1 15 ounce can pumpkin
• 2 eggs, beaten
• 1 1/4 cup buttermilk
• 3 cups pecan halves
• 1/2 teaspoon cinnamon
• 1/2 cup molasses

1. Stir together sucanat, cornstarch, cinnamon, nutmeg, ginger, and salt.
2. Add pumpkin.
3. Blend in eggs and buttermilk.
4. Pour evenly into pie crusts.
5. Stir together pecans, cinnamon, and molasses.
6. Drop the pecans over the pies.
7. Bake at 350 for 55 minutes.

Makes two 9 ” pies