Yogurt Pumpkin Buttermilk Cream Pie Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C).

Sift together the margarine, flour and eggs using a pastry blender. Gelatin becomes a star loose driving force; press egg mixture into the bottom of a 9 inch pie pan.

Spread pumpkin pie filling in middle of pie pan (reserve 2 cups of pumpkin filling from pie filling). Spread remaining pumpkin filling in bottom of pie pan.

Bake at 350 degrees F (175 degrees C) for 90 minutes. Turn oven off. Continue baking for 30 minutes.

While pumpkin filling is baking, heat the margarine in saucepan over medium heat. Heat to just slightly over medium heat. Remove from heat, and stir in chopped pecans. Dip pumpkin filling into the mixture, and place in pie pan. Continue this until all pumpkin filling is used, about 3 hours.

Remove pumpkin filling from oven. Bleed from pan into an 8x8 inch glass dish. Pour warm margarine mixture over pumpkin; allow to cool.

Prepare an electric whip cream for whipping cream. Whip cream until thick, and whip until stiff; it should be about 1/2 to 1/3 cup. Whip cream with electric whisk until stiff. Whip cream with electric whisk until stiff; set aside.

Stir buttermilk, gelatin, brown sugar, pecans, dates, molasses, sugar and pecans into pie filling. Pour mixture into pie shell. Pour buttermilk mixture over pumpkin mixture. Cover and refrigerate for 1 hour.

Remove pie from refrigerator and let stand overnight. Prepare whipped cream by placing tablespoon of filling mixture over pie and pressing the seam to seal. Carefully slice into squares, and refrigerate for 2 hours. Whip cream and filling mixture into separate creases. Pour filling mixture into pie shell. Chill overnight.

Pie is ready to serve. Chill gently while chilling. Garnish pie with sliced pecans and pecans, if desired.