East Texas Pecan Pumpkin Pie

In a bowl sift together flour, sugar and salt. Cut butter into small cubes and add to flour. With a pastry blender or 2 knives, cut butter into flour until pea-sized granules form. Sprinkle 1 tablespoon water over flour and mix slightly. Add another tablespoon water and mix. Gather dough into a ball, adding a little more water as necessary. Wrap in plastic and refrigerate for 2 to 3 hours. Roll out pastry and fit into a 9-inch pie pan.
Preheat oven to 450ºF.
In a large mixing bowl beat eggs until well blended, and then stir in pecan pumpkin butter and cream. Pour into unbaked pie shell.
Bake in a preheated oven for 15 minutes
Reduce heat to 350ºF and bake for an additional 40 minutes or until center is just set.
Serve at room temperature.