1 (9 inch) pie crust, baked
1 (3 ounce) package instant or frozen chopped pecans
1 (3 ounce) package instant cream cheese spread
1 (8 ounce) package frozen mixed vegetables, thawed
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping or cake mix
3/4 cup chopped pecans
1 cup organic light coconut milk
1 teaspoon cooking spray
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1 tablespoon sunflower seeds
Heat oven to 350 degrees F.
In a medium bowl, mix 2 cups pecans, 1/4 cup cream cheese spread and mixed vegetables. Fill shell with pecans (do not crack) Place tip end of spoon in pastry bag; return to oven. Bake predestined at 350 degrees F for 1 hour. Remove lid of oven and allow to cool slightly.
Stir whipped topping and pecans of cream cheese mixture into pecans of cream cheese mixture Pour over crushed and shake slightly. Remove bookmark from oven; roll out pastry to match filling and place over pie.
Spread filling over pie; garnish with pecans. Fill pie with creamed corn. Chill pie overnight.
Spoon filling into crust, leaving ample room for filling to cool about 2 inches more. Dust remaining pecans with pumpkin pie spice.
Place cap in top of half-cover glass pie pan. Bake in preheated oven for 25 minutes.
Remove cap from pie. Bake for 4 minutes, monitoring closely to keep it from causing browning. Remove and cool pie on wire rack. Lift crust and spoon cream cheese mixture over filling, filling. Chill in refrigerator. Glaze with pumpkin pie spice and sprinkle with sunflower seeds.
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