1/2 cup margarine
1/2 cup finely chopped hands
1/2 cup pumpkin puree
1 cup light corn syrup
1 cup milk
1 1/2 tablespoons margarine
1 teaspoon vanilla extract
2 eggs
1 (12 ounce) package frozen mixed fruit, thawed
1 cup butter, softened
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 (8 ounce) can crushed pineapple, drained
1 cup pumpkin puree
1 cup chopped pecans
1 (8 ounce) container frozen whipped topping, thawed
2 sprawls pineapple, sliced
1 cup chopped pecans
Beat margarine, chopped hands, pumpkin, corn syrup, milk, margarine, vanilla extract and eggs into 3/4 cup pumpkin puree; stir into margarine mixture until well blended. Pour into 5-quart boiling water/pumpkin mold.
Bake in oven for 45 to 50 minutes, or until toothpick inserted in center comes out clean. Cool completely. Discard pastry. Measure 1/2 cup of wine mixture into prepared pie mold. Top with whipped topping, pineapple slices and pecans. Serve at room temperature. Garnish with whipped topping.
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