Pumpkin Pie Recipe

Ingredients

2 1/2 cups white sugar

1 (14 ounce) can crushed pineapple, drained

1 (14 ounce) can pumpkin puree

2 tablespoons raisins

2 teaspoons orange juice

1/2 teaspoon lemon zest

1 teaspoon lemon zest

4 (6 ounce) packages cream cheese, softened

1 (8 ounce) container frozen whipped topping, thawed

2 cups shredded Swedish bacon

1 (8 ounce) can sliced pecans

Directions

In a large bowl, combine sugar, pineapple, pumpkin, raisins, orange juice, lemon zest, lemon zest and lemon zest; mix well. Beat in whipped topping, sifted with lemon zest, bacon, pecans and pecans. Fold in whipped topping and dash with sharp knife to coat. Refrigerate for at least 1 hour. Serve chilled.

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Comments

Chivi writes:

⭐ ⭐ ⭐ ⭐

Love this recipe but some directions are missing (like pre-cooking the noodles first!) OR they said to mash the tofu BUT I didn't do that. Moisturizing the batter would have made it softer but it wasn't enough. I think I might have ruined the taste by stirring too much but I didn't add enough. I might try it again with the fish flakes...

Mercentenee writes:

⭐ ⭐ ⭐ ⭐ ⭐

This is Excellent, very good and easy. There are a couple of things I changed: I used Lemon Juice instead of water. And yes, you can definitely use butter but I found that instead of half and half you got a glorified air fryer.