2 tablespoons mayonnaise
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1 cup pumpkin puree
2 tablespoons butter, softened
1 tablespoon lemon juice
1 tablespoon margarine, softened
1 1/2 teaspoons black pepper
3 teaspoons vegetable oil
2 pounds yellow potatoes
1 egg, beaten
1 teaspoon lemon zest
1 cup chopped pecans
13 roma (plum) tomatoes
3/4 cup chopped zucchini
1 medium onion, chopped
10 prunes
In a medium saucepan, mix mayonnaise, brown sugar, cinnamon and pumpkin puree. Cook over medium heat until very heated, but not boiling. Add bacon and cook until crisp. Blend with lemon juice from candied orange currants.
Stir pumpkin into mayonnaise mixture. Mix remaining ingredients finely. Reduce heat, and simmer until slightly thickened. Turn heat to medium. Stir egg.
Stir tomatoes into mayonnaise mixture. Mix in pumpkin juice. Pour into medium, heavy-duty glass baking dish. Sprinkle with big olives, then top with potatoes and tomatoes and pecans.
Bake at 350 degrees F (175 degrees C) for 1 hour, or until crisp and heated through. Cool completely before removing from pan. Serve in warm glasses with lemon zest, or drizzled on top.