1 (9 inch) prepared graham cracker crust
6 tubs nonfat cream of mushroom soup
6 onions, sliced
5 cups boiling water
1 (16 ounce) can whole peeled pumpkin seeds
1 (15 ounce) can whole carrots, drained
1 cup white corn
3 tablespoons butter
2 teaspoons vanilla extract
1 cup chopped pecans
Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl, mix cream of mushroom soup, onion slices, boiling water, pumpkin, carrots, white corn, butter, with an electric mixer. Mix until well mixed.
Place mixture into the bulging, nonstick graham cracker crust. Spread cream cheese mixture over crust. Run a small spoon over the cream cheese mixture. Repeat with remaining cream cheese and cream of mushroom mixture. Place over pie crust, just above crust. Trim edges of pie crust to fit.
Bake for 50 to 60 minutes in the preheated oven, or until pecans are golden brown. Allow to cool completely.