| 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 <thelma@pipeline.com> on Sep 16,
1997
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