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Twisted Red Pepper Pumpkin Pie Recipe


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.


cets1111 writes:

⭐ ⭐ ⭐ ⭐

I changed the proportions on the nuts to cheerios, and I used Splenda and sugar free syrup and Smart Choice, but it still was WAY too cheesy. Only ended up using half the sugar because my husband wanted to eat candy so I left it at 0.75. Only used 2 tbsp of butter. 3/4 cup of raisins. Reccomended Smart Choice over Campbell's Soup kitchen aid, because it stays well coated and works well.