3/4 cup shortening
3 cups white sugar
1 cup pumpkin puree
2 eggs
1 teaspoon vanilla extract
1 (15 ounce) can pumpkin puree
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup chopped pecans
1/2 cup sliced almonds
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round 9 inch pie dish pans.
In a large bowl, cream together the shortening and sugar until smooth. Beat in the pumpkin until well blended. Stir in the egg, vanilla, pumpkin, flour, baking soda, salt, cinnamon, nutmeg and pecans. Mix thoroughly. Pour batter into prepared pie dishes.
Bake in preheated oven for 35 minutes. Reduce heat to 350 degrees F (175 degrees C). Bake an additional 15 minutes, or until toothpick inserted in center comes out clean.
Remove pan from oven and immediately fold in apricot slices. Bake an additional 15 minutes, or until golden brown. Garnish with chopped pecans and almonds. Serve straight out of the pan.
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