1 (10 ounce) package pumpkin puree
1 (15 ounce) can whole kernel corn, drained
1/2 cup chopped onion
1/2 cup currant jelly
2 eggs
1 teaspoon pumpkin pie spice
1 teaspoon dry mustard
1/2 cup chopped pecans
In a large bowl, combine pumpkin puree, corn, onion, currant jelly, eggs and pumpkin pie spice. Stir until thoroughly combined. Form mixture into an 8 inch square; pinch edges to seal. Chill before serving.