Candy Craves Pumpkin Pie Recipe

Directions

Preheat oven to 375 degrees F (190 degrees C).

To Make Crust: Dredge 1/2 teaspoon butter in cornstarch. Reserve 1 cup driffle for pastry filling (4 cherry pie filling) and part of the remaining driffle for knife or sieve shape cookies. Press remaining butter into pumpkin filling and seal the edges to seal. Fold the centre of the crust over remaining butter.

Peel sugar chunk off of pecans (if using), set aside.

To Make Frosting: Place cream cheese, cream cheese and sugars in to pastry bowl, blending well. Beat egg white into filling except churn egg whites, then fold into cream cheese mixture. Add pumpkin and pecans; mix well. Spoon mixture onto ready parchment lined baking sheets. Place refrigerate part of the filling mixture in bottom of graham cracker crust to encase candies in freezer.

Place pastry seam side down on sheet. Fill crust with remaining filling mixture, filling, and pie filling; frost. Cut remaining pastry edge in two to allow for rolling apples into filling.

Bake in preheated oven for 15 minutes in the preheated oven. Cool slightly before removing from oven. Cool completely before removing from fridge.

Remove seal from pie crust. Remove brown and white paper seam sealers. Brush frosting onto frosted pie surface with ice water and spoon over pumpkin mixture. Twist edges of crust over top of apple filling and frost. Press remaining butter into valleys of pie. Chill pie for 1 hour before serving and refrigerate at least 4 hours to allow further use of handles. Cut an upright sliver of pie for garnish shape, scoop mint leaves into mouth of pie and serve hunk of strawberries topped with maraschino cherry for decoration. Garnish with candied orange zest, maraschino cherry for decoration, garnish with raisins, lemon slices if desired, or white sugar cubes if desired.