1 1/2 cups pumpkin puree
1 cup butter
1 cup white sugar
1 egg
1 teaspoon vanilla extract
1 cup chopped pecans
1/4 teaspoon salt
3 tablespoons brown sugar
3 tablespoons all-purpose flour
3 tablespoons butter, melted
2 teaspoons vanilla extract
1/8 teaspoon salt
1 (16 ounce) can crushed pineapple, drained
2 (3 ounce) packages strawberry fruit filling
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 2 (9 inch) loaf pans or muffin cups.
In a large bowl, mix pumpkin puree, butter, sugar, egg, and vanilla. Stir in pecans, salt, brown sugar, flour, melted butter, and vanilla. Fold the pumpkin mixture into the creamed mixture until no streaks remain.
Place fruit filling in the prepared muffin cups. Spoon filling into prepared pans.
Bake in preheated oven for 30 minutes. Cool, and chill before serving.