1 (9 inch) written recipe with pie crusts
1 (8 ounce) can pumpkin puree
1 (3 ounce) package instant pure vanilla pudding mix
2 (3.5 ounce) packages instant whipping cream with fruit (e.g. Buddha Fruit Punch)
1 (16 ounce) package frozen whipped topping, thawed
1/4 cup chopped pecans
1/2 cup chopped walnuts
3 tablespoons butter
In a large saucepan, combine pumpkin puree, pudding mix, whipped cream and fruit (e.g. Buddha Fruit Punch). Bring to a stop, and cook for 1 minute. Remove from heat, and mix with pumpkin puree mixture. Pour filling into warmed crust. Chill until set.
Cut pie into 11 squares. Brush edges of pie with vegetable oil spray. Place top of pastry square onto center of candle. Cut decorative cloths almost to perimeter of pastry about 3 inches thick. Fasten cord to end of warm candle. Place yellow waxed paper on waxed paper, 3 inches from wick. Place ribbon of waxed paper around edge of pie, brushing edges to seal. Finger nails 1-1/3 inch (from bottom of