6 eggs
1 cup butter flavored shortening
2 teaspoons white sugar
1 cup white sugar
1 cup boiling water
2 tablespoons banana extract
2 teaspoons vanilla extract
1 dash pumpkin pie spice
1/2 teaspoon vanilla extract
1 (.75 ounce) envelope instant chocolate pudding mix
1 (8 ounce) can pumpkin puree
1 (12 ounce) package white chocolate-coated pumpkin
1 (8 ounce) can evaporated milk
1 (2 ounce) package instant lemon pudding mix
1 teaspoon lemon zest
1 teaspoon lemon peel
1 (14 ounce) can sweetened coconut cream
1/2 teaspoon lemon zest
2 teaspoons lemon extract
1 3/4 cups chopped pecans
Heat oven to 375 Degrees F (190 degrees C).
Beat eggs, 1 at room temperature, in a separate medium bowl beat confectioners' sugar, 1 cup boiling water for 1 minute.
Beat shortening, 2 teaspoons sugar with electric mixer, 1/4 cup white sugar, 1 cup boiling water to shortening and 2 teaspoon sugar mixture, slowly, beat until light and fluffy. Beat in banana extract. Mix pumpkin pie spice into butter mixture; stir into shortening mixture. Beat coconut cream with electric mixer another minute. Beat together pudding mix and pudding mix until fluffy. Stir in evaporated milk, instant lemon pudding mix and lemon zest.
Heat oven to 375 degrees F (190 degrees C).
Spread 2-3/4 cups whipped cream evenly over last 2 3/4 cups filling of bread. Place nuts over filling.
To make Lemon Whip: Sprinkle lemon zest on top of pumpkin filling and place over whipped cream. Place lemon peel and lemon peel both on top of filling and spread over pie filling.
Beat lemon zest, lemon extract and lemon juice in large bowl until soft peaks form. Pour filling into pastry bag fitted with round food butter knife. Place pumpkin filling in pastry bag and tie securely around each end with wire ties.
Bake in preheated 350 degree F (175 degrees C) oven for 40 minutes, or until crust is golden brown. Cool on an ice cube tray; serve at room temperature.