1 (9 inch) prepared graham cracker crust
4 eggs
1 cup white sugar
1 quart vegetable oil for deep frying
1/2 pound pumpkin seeds
1 (8 ounce) package cream cheese, softened
1 (8 ounce) can pineapple juice concentrate
2 cups sliced almonds
1 (3 ounce) package instant vanilla pudding mix
1 cup milk
1 (11 ounce) can pumpkin puree
1 teaspoon ground cinnamon
1 pound thinly sliced pecans
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, beat eggs until frothy. Beat in sugar, oil and pumpkin until well blended. Stir in the pudding mix and pineapple juice concentrate. Mix well.
Drop the pie filling mixture into the batter slowly, using a wooden spoon to do so. Place pie in oven. Let cool until set, about 1 hour.
Dip pecans into whipped egg whites. Serve warm or cold.