1 No. 2 can (2 cups) raisin pie filling
½ teaspoon cinnamon
¼ teaspoon cloves
¼ teaspoon nutmeg
½ teaspoon vanilla
¼ cup chopped pecans
1 6-ounce can (⅔ cup) evaporated milk, chilled and whipped
1 9-inch graham cracker crust
Combine pie filling, spices and vanilla; stir in pecans. Fold in whipped
evaporated milk. Mound into prepared crust. Freeze until firm.