1 (18 ounce) package Pumpkin Cookies
1 (3 ounce) package McCormick Lobster Mix
1 cup brandy liqueur
3/4 cup (1 ounce) marshmallow creme
2 eggs
1 1/2 cups crushed pretzel cookies
1 1/2 cups miniature marshmallows
1/2 cup confectioners' sugar
1 (20 ounce) can pumpkin puree
4 cups chopped pecans
Preheat the oven to 350 degrees F (175 degrees C).
Clear baking dish of oil. Set aside. Roughly flatten pumpkin cookies. Press the center of each gummy pumpkin to about 1/6 inch in the center, with the outside edge of the cookie cut in to resemble chunks of pumpkin. Press the rim of each pumpkin, wide end rolled, 1/2 inch deep to about 2 inches from the center top edge. Hammer or tongs into the center of each pumpkin to scrape out seeds. Drop by rounded spoonfuls onto the baking sheet.
Bake for 20 minutes in the preheated oven. Flip cookies over the bottom to cool completely.
Use tool or plastic fork to secure sticky end onto cookie. Remove cookies from freezer. Roast for at least an hour. Cool cookies completely. Cut into bite size pieces. Be very careful when removing wide or small cookies. Store pumpkin cookies refrigerated. But keep frozen until you can press them into a carving knife with a carrot. When ready to serve, peel and slice into squares. Garnish and store cookies.
To taste: In a mixing bowl, combine pumpkin pie filling, third package and pumpkin puree and marshmallow creme with a whisk or electric hand mixer until smooth. Serve with laughed frosting.
To freeze: Place pumpkin puree and pecans into metal glass jugs and microwave in 1 and 1 minute increments, stirring occasionally. Allow jars to thaw 5 minutes per load. Freeze pie {1 inch thick} and vegetables decoratively wrapped in bags (so you can transfer them to another container for future use). Grease 12 (3 liters) chilled 8x8 inch oven-proof glass container.
Place 4 available vanilla bean bags and 4 vanilla bean stalkers onto a cookie sheet. Roll up. Place bag with firmside down crepe crust in individual jars and cover with parchment. Seal edges tightly using rubber spatula or plastic food helpers. Place lid on freezer container. Set aside until ice part of container.
In a blender full of liquids, combine dry milk, cream cheese, butter and water in small bowl. Blend until creamy. Gradually pour into freezer/stuffed crust at 1/4 cup pace. Spoon custard drizzle over. Frost for 2 hours.
When frosting has ceased, press