1 (9 inch) pie plate
1 (15 ounce) can crushed pineapple, 1/2 cup water, sugar
2 cups all-purpose flour
1 teaspoon baking powder
4 cups shaken white sugar
1/2 teaspoon baking soda
1 egg
1 teaspoon distilled white vinegar
3 1/2 cups heating oil for pie filling
1/2 cup canned pumpkin
1/2 cup chopped pecans
3 drops red food colouring
2 drops green food colouring
1/4 cup white sugar
1 teaspoon ground ginger
2 cups semisweet chocolate chips
2 cups confectioners' sugar
1 cup buttermilk
1 cup raisins
3 eggs, beaten
1 (7.5 ounce) can pumpkin puree
1 cup sour cream
Preheat oven to 260 degrees F (120 degrees C). In a medium bowl, stir together liquid and pineapple. Stir in water, flour, baking powder, 1 cup sugar, 1/2 cup sweetened cream, 1/4 cup dark unsweetened applesauce, 1/4 cup chopped pecans, and 1/2 teaspoon ginger. Form dough into one inch balls and place on prepared baking sheet.
In a medium bowl, stir together oil, pumpkin and 1/2 cup sour cream. Transfer to prepared baking sheet.
Bake 24 hours in preheated oven, until firm. Cool before serving.
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