1 (8 ounce) package frozen whipped topping, thawed
1 package instant vanilla pudding mix
3 egg whites
1 (.25 ounce) package instant vanilla pudding mix
1 teaspoon lemon zest
2 cups chopped pecans
1 (9 inch) prepared graham cracker crust
1 (8 ounce) package cream cheese, softened
1 (8 ounce) jar pumpkin puree
1 (8 ounce) can evaporated milk
1 (3 ounce) can sliced pecans
1 (8 ounce) container frozen whipped topping, thawed
1 (6 ounce) can evaporated milk
1 (7 ounce) can pumpkin puree
Preheat oven to 375 degrees F (190 degrees C).
In a large glass bowl, mix the orange juice concentrate, lemon flavored gelatin, lemon zest, pecans, and whipped topping. Pour mixture into crust of pie crust.
Bake in preheated oven for 30 minutes, or until set. Cool slightly, and chill pie for at least 8 hours before serving.