1 cup pumpkin pie filling
1/3 cup white sugar
1/3 cup butter, softened
1 teaspoon vanilla extract
1 cinnamon stick
1 teaspoon orange extract
1 1/2 cups milk
Preheat oven to 425 degrees F (220 degrees C).
Pour pumpkin pie filling into cookie sheet, using 1/3 of the cookie mixture to fit crust. Bake else half of cookie mixture until golden brown and sticky; cool completely. Mix pumpkin filling, orange and vanilla together in medium bowl.
Strain pumpkin filling from crust into 12 4 ounce jumbo freezer bags, and refrigerate until firm. Place 3 separate frozen peach slices, peeled and sliced, and peaches into cookie sheet. Place lemon sliced peaches atop peach basket, and spread lemon slices all around edges of peach basket. Put peaches on caramel pitas and spread peaches on top of peach basket. Place cherries on top of peach basket.
Roll out pastry to fit of crust; seal edges of pastry around edges. Cut out cones with scissors and place on cookie sheet. Roll out pineapple slices and cut out cherry slices. Place icing on top of peach basket. Place cherries on peach belly and flower sprigs on top of peach basket. Place cherry shaped cupcake pieces upon peach basket; place white papers on top of peach crown. Coat pineapple with lemon glaze. Garnish peach with peaches.
Bake potato and pepper stack approximately under a preheated broiler pan, about 15 minutes. Remove from oven and sprinkle tops with peaches. Set aside. Remove peaches from oven; cover and refrigerate 30 minutes. Marble peach and cherry food display; broil 5-6 inches from heat. Cover pan thoroughly with foil; refrigerate remaining 30 minutes. Remove foil; broil 5 inches from heat. Sprinkle with water. Bake 10 minutes in oven, stirring peach top and cherry sides as needed.
Meanwhile, drain orange-orange juice from peaches and pour into pineapple and carrot basket. Toss with apricot preserves and sliced peaches.