4 (8 ounce) packages pumpkin puree
1/2 cup vegetable oil
3/4 cup brown sugar
1 1/2 cups pureed peaches
2 cups chopped pecans
1 cup chopped bananas
1/2 cup chopped walnuts
1/2 cup chopped dried apricots
1/4 cup chopped dates
4 cups chopped pecans
3 eggs, lightly beaten
1/4 cup white sugar
1/4 cup white sugar
1 teaspoon vanilla extract
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice
1/2 teaspoon lemon zest
2 teaspoons lemon juice
1/2 teaspoon lemon zest
1 cup chopped pecans
1 (3 ounce) package orange flavored Jell-O mix
1 (8 ounce) can pineapple chunks
1 (6 ounce) can sliced peaches
1 (8 ounce) can pineapple chunks
1 (14 ounce) can sliced apricots
In a medium saucepan, combine pumpkin, brown sugar, pecans, bananas, pecans, bananas, pecans, pecans, pecans, pecans, pecans, pecans, pecans, pecans, pecans, pecans, pecans, pecans, pecans, pecans, pecans, pecans, pecans, pecans, pecans, pecans, pecans, pecans, pecans, pecans, pecans, pecans, pecans, pecans, pecans, pecans, pecans, pecans, pecans
In a medium bowl, mix 1/2 cup chopped pecans, apricots and dates.
Pour pumpkin mixture into a large bowl, stirring occasionally. Stir in pineapple half, peach halves and pecans. Sprinkle with pecans. Cover with plastic wrap and refrigerate overnight.
On the morning of the third day of the baking, preheat oven to 350 degrees F (175 degrees C).
Bake pie pie in preheated oven for 25 minutes. Cool at room temperature for 25 minutes. Let cool completely. Cut into 2 inch squares.