Yield: 9 Servings
Measure | Ingredient |
---|---|
1½ cup | Finely ground pecans |
¼ cup | All-purpose flour |
3 tablespoons | Sugar |
⅓ cup | Butter or margarine; melted |
1 \N | Unflavored gelatin |
½ cup | Frozen orange juice concentrate -- thawed |
1 can | Sweetened condensed milk; (14-oz) |
3 \N | Egg yolks |
2 teaspoons | Pumpkin pie spice |
½ teaspoon | Salt |
1 can | Pumpkin; (15-oz) |
1 \N | Frozen whipped; (8-oz) thawed topping |
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@...> on Sep 16, 1997