1 (9 inch) pie crust, baked
1 (8 ounce) can pumpkin puree
1 (8 ounce) can roasted green tomatoes, drained
1 (9 inch) prepared graham cracker crust
1/2 cup cider vinegar
2 cups sour cream
1 cup pecans
1/2 cup finely chopped pecans
1 (8 ounce) can whole cranberry sauce
1 (4 ounce) can chopped pecans
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1 (8 ounce) package cream cheese, softened
2 (3 ounce) packages instant vanilla pudding mix
1 (8 ounce) package cream cheese, softened
1 (8 ounce) can cream cheese, softened
1/4 cup chopped pecans
1/4 cup chopped pecans
In a medium saucepan, combine pumpkin puree, tomatoes, cranberry sauce, pecans, fruit pieces and chopped pecans. Warm over low heat until heated through. Remove from heat and pour into baked pie shell.
Bake in preheated oven for 30 minutes, or until pie is set. Cool and chill before serving. Chill overnight in refrigerator to defrost when serving.
⭐ ⭐ ⭐ ⭐