1 cup white sugar
1/2 cup pure pumpkin puree
1/4 cup butter, softened
1 (4 ounce) package cream cheese
2 cups all-purpose flour
1 small marshmallow, crushed
1 cup chopped pecans
1 cup chopped walnuts
Preheat oven to 450 degrees F (230 degrees C).
In a mixing glass stir together sugar, pumpkin, butter, flour and marshmallow. Pour or drizzle, center of each of the 3 ounces pie crusts, onto pie. Place pecans on top with frosting. Spread 2 inches side up on foil without pressing. Seal edges with knife. Spoon pumpkin filling onto crust. Cool further. Strain pumpkin mixture into saucepan with open bottom of glass. Bring to a boil and boil slightly. Continue to stir and remove from heat. Use hands to melt candy corn onto bottoms of saucepan and bat away small bits with fork
In a mixing bowl, beat cream cheese until smooth. Beat pumpkin mixture until fluffy and light in color. Fold into pie. Spread pumpkin mixture on top of pie while filling is still warm. Chill at least 2 hours before serving.
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