1 (19 minute) pastry for a 9 inch double crust pie
1 tablespoon unsalted butter
1 (3 ounce) package cream cheese, softened
3 tablespoons finely chopped pecans
2 tablespoons white sugar
2 eggs
2/3 cup pumpkin puree
1 1/2 tablespoons apricot preserves
1 (16 ounce) can pumpkin seeds
1 (12 ounce) package winter squash, packed
1 cup chopped pecans
1 cup chopped pecans
1 cup miniature marshmallows
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, beat softened butter, cream cheese and pecans until smooth. Mix in sugar, eggs, pumpkin and apricot preserves.
Roll pastry into a 9 inch diameter. Cut with even tender hands. Fill each pie with 3 (9 inch) pastry quarters.
Bake in preheated oven for 50 minutes.