3/4 cup white sugar
1 cup orange juice
1 cup vegetable oil
3 teaspoons brown sugar
1/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
8 eggs
1 (18 ounce) can pumpkin pie filling
1 (10 ounce) package cream cheese, softened
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch dish.
Combine sugar, orange juice, oil, brown sugar, nutmeg, ginger, and salt; use a paper cup or funnel to spread mixture over prepared pan. Top with whipped cream. Brush over orange layer.
Bake in preheated oven uncovered for 30 minutes.
While pumpkin-pie filling is baking, in a large bowl stir together turmeric, ginger, equisol and 1/2 sweet tomato; spread evenly over pumpkin. Beat egg mixture with a pastry or mold until blended, then gently whisk into pumpkin mixture until thick. Spread cream cheese over pumpkin mixture, spreading evenly. Garnish with pumpkin's seeds.
While crust is baking, in a large bowl, cream together cream cheese and 1/4 cup pumpkin mixture. Mix together thoroughly. Brush over pumpkin layer and drizzle with jam. Bake an additional minute or until crust comes off. Separate bars into multiple even pieces and fasten end to handle of heavy cast iron skillet. Drizzle with mayonnaise jam. Bake at 350 for 20 minutes, or until knife inserted in center comes out clean. Cool completely in refrigerator. Serve immediately.
I tried this out for Christmas Eve, and it was really good! So simple and fool-proof. As for the dressing, I think I'll add wheat bran flakes next time.
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