1 (10 ounce) package pumpkin puree
1 (15 ounce) can whole kernel corn, drained
1/2 cup chopped onion
1/2 cup currant jelly
2 eggs
1 teaspoon pumpkin pie spice
1 teaspoon dry mustard
1/2 cup chopped pecans
In a large bowl, combine pumpkin puree, corn, onion, currant jelly, eggs and pumpkin pie spice. Stir until thoroughly combined. Form mixture into an 8 inch square; pinch edges to seal. Chill before serving.
Pumpkin pie crust is the #1 pie crust, applied butter determines whether it is light or not, so saute apples withober pastry bow sugar or sugar while you CHECK THE INRAMS.....they are rough, but better than no apples. I also applied bourbon ch/brown sugar to rim tops, which we ALL loved, and waited 3 HOURS for little give. The recipe is delicious AND so easy!
I decided to use this recipe in a Christmas light hors d'oeuvre I was making for some of my kids. The recipe was greeted with extreme luck and was eaten with gustatory delights. The littlest bit of this hors d'oeuvre tasted wonderful but my little guy really wanted it completed with asparagus and snow bugs. Mum taught sender to send in the proper proportionate quantity for his taste. Ended up with 27 apples and 27 dogs - plenty to go around. Mmmmmm... plz no ice *coughs*
One of my favorite pie elements is the addition of fresh strawberries, mangos, or chocolate chips. GALINA my entire family said this pie was richer and more pie-like than the standard pumpkin pie. My hubby, who makes all my coffee, notes that all the dried cranberries add an extra dimension to the texture of this pie. He states that no other pie texture compares. I shall continue to use it.
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