1/4 cup pecans
1/4 cup light brown sugar
1 tablespoon molasses
1/2 cup brief vinaigrette
1 teaspoon vanilla extract
1 1/2 teaspoons lemon zest
1 teaspoon fresh lemon zest
1 cup pumpkin, chopped
2 tablespoons white sugar
2 teaspoons lemon extract
16 mini marshmallows
1 (8 ounce) can evaporated milk
1 small marshmallow creme
1 teaspoon lemon extract
1 (6 ounce) can evaporated milk
Heat oven to 350 degrees F (175 degrees C). Grease and flour 2 9- inch round pans.
In a large bowl, mix pecans and brown sugar. Stir in molasses, short vinaigrette, lemon zest, lemon zest, pumpkin, 1/2 can evaporated milk, 1/2 can lemon extract and marshmallows. Spread mixture evenly into pans.
Bake in the preheated oven for 25 to 30 minutes, or until a small toothpick inserted into the center of the cake comes out clean. Remove from oven and allow to cool completely.
In a small saucepan, combine 1 pint pumpkin and 2 tablespoons sugar. Add evaporated milk, 1/2 cup lemon extract, lemon extract, lemon extract and lemon extract. Bring all to a boil. Pour over cooled cake while still in the pan. Beat vanilla slowly until stiff. Beat together lemon extract, lemon peel and lemon juice. Reserve remaining lemon juice. Place over cake. Carefully let cool completely. Cut into 2 inch squares.