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2 c. flour
1/2 tsp. salt
1/2 tsp. cinnamon
1/3 c. pecan pieces
3 tbsp. sugar
4 tsp. baking powder
1/2 c. butter
1/2 c. light cream
2/3 c. canned pumpkin

Sift together flour, sugar, salt, baking powder and cinnamon. Cut in butter with pastry blender until mixture looks like coarse meal or crumbs. Stir in pecans. Combine cream and pumpkin; stir into flour mixture just enough to moisten dry ingredients. You will have a stiff dough. Turn dough onto lightly floured board and knead gently a few times. Roll out to 1/2 inch thickness. Cut with 2 inch cutter. Place one inch apart on greased baking sheet. Bake at 425 degrees until golden brown (about 20 minutes). Yield 20 biscuits.
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