1 (18.75 ounce) can pumpkin puree
1 (6 ounce) can sliced black olive tomatoes, drained
1 cup chopped fresh parsls
2 teaspoons dried minced onion
1 teaspoon ground bay leaf
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans
2 tablespoons vegetable oil
1/2 cup ketchup
Preheat oven to 450 degrees F (220 degrees C).
In a large saucepan over medium heat, combine pumpkin, olive, dried onion, bay leaf, flour, baking powder and baking soda. Mix well, and heat to desired color. Mix the remaining ingredients in a small bowl and gradually pour over mixture. Place mixture in greased 8 quarts ring mold.
Place crust in preheated oven to about 200 degrees F (80 degrees C). Cool crust completely. Fill and frost the bottom and sides of pie with pecans.
Bake in preheated oven for 45 minutes, or until crust is golden. Garnish with ketchup and oil. Cool completely before cutting into 2-inch rounds.
⭐ ⭐ ⭐ ⭐