| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Dessert, Pecan, Pie | 9 | Servings | |
INGREDIENTS
| 1 1/2 | c | Finely ground pecans |
| 1/4 | c | All-purpose flour |
| 3 | tb | Sugar |
| 1/3 | c | Butter or margarine; melted |
| 1 | Unflavored gelatin | |
| 1/2 | c | Frozen orange juice concentrate — thawed |
| 1 | cn | Sweetened condensed milk; (14-oz) |
| 3 | Egg yolks | |
| 2 | ts | Pumpkin pie spice |
| 1/2 | ts | Salt |
| 1 | cn | Pumpkin; (15-oz) |
| 1 | Frozen whipped; (8-oz) thawed topping |
INSTRUCTIONS
Recipe by: Southern Living Magazine Combine first 4 ingredients, and press mixture onto the bottom of a 9-inch springform pan. Bake at 375 for 12 minutes or until browned; cool. Sprinkle gelatin over orange juice in a medium saucepan; let stand 1 minute. Stir in condensed milk and next 3 ingredients. Cook mixture over medium heat, stirring constantly, 15 to 20 minutes or until slightly thickened. Remove from heat, and stir in pumpkin; cool. Fold in whipped topping, and pour pumpkin mixture into prepared crust. Chill at least 4 hours or overnight. Makes 8 to 10 servings. Formatted for you by: Bill Webster Posted to MC-Recipe Digest V1 #784 by Bill <[email protected]> on Sep 16, 1997
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