1/2 cup chopped pecans
1/4 cup honey
2 tablespoons butter, softened
1 cup dry curd cottage cheese or Farmer's Cheese
1/2 cup honey
2 eggs, beaten
3/4 cup pumpkin butter
1 (9 inch) SCD type crust
1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine pecans and 1/4 cup honey; cut in butter with a pastry blender until mixture is crumbly. Set aside.
3. Beat cheese at high speed of an electric mixer until smooth. Add 1/3 cup honey; beat well. Add eggs one at a time, beating well after each addition. Stir in Pumpkin Butter . Pour mixture into crust.
4. Bake for 40 minutes.
5. Sprinkle pecan mixture over pie. Bake for 5 additional minutes, or until butter and honey melt. Cool on a wire rack. Cover, and chill for at least 4 hours.