Recipe - Butterscotch Pumpkin Squash Or Sweet Potato Pie

1/8 cup Margarine; melted, (1/4)
3/16 cup Honey; (1/4)
One half cup Dark Karo syrup; (3/4), up
to 2/3, up to
3 Eggs
1 teaspoon Vanilla extract
1/8 teaspoon Salt
1 One fourth cup Mashed pumpkin
1 One half cup Pecans optional

If you don't use the nuts you can put in a bit more pumpkin.

Mix all ingredients and turn into a pie shell. Bake at 375 F. for 1 hour or
until firm.

Posted to JEWISHFOOD digest by Nancy Berry nlberry@prodigy.net on Oct
28, 1998, converted by MM_Buster v2.0l.