1 (9 inch) prepared graham cracker crust
1 cup butter
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
5 eggs
1 cup chopped pecans
1 (9 inch) prepared graham cracker crust
1/2 cup butter
2/3 cup white sugar
1 teaspoon vanilla extract
1 teaspoon vanilla extract
1 cup pumpkin puree
1/2 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the butter, flour, baking powder, baking soda, and salt. Beat in eggs, one at a time. Mix in pecans.
Press mixture into crust, filling crust to within 1/4 inch of top. Roll out pie crust and place seam side down on baking sheet. Brush with pumpkin seed puree. Brush with lemon juice.
Bake in preheated oven for 25 minutes, or until filling is set and crust is golden brown. Transfer to a platter. Serve warm.
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