4 egg whites
2 (12 ounce) cans pumpkin puree
1/2 cup vegetable oil
1 (3 ounce) package instant buttered chocolate pudding mix
2 cups hot water
1 (16 ounce) package vanilla pudding mix
2 tablespoons instant lemon zest
1 3/4 cups grated Cornflakes cereal
1 teaspoon baking powder
Toppings: miniature marshmallows, applesauce or pumpkin seeds
Preheat oven oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch pie pans.
In a large bowl, combine pumpkin purée, oil, pudding mix, water, pudding mix mix, lemon zest and Cornflakes cereal. Mix well. Transfer mixture to the prepared pans.
Bake 6 to 7 minutes in the preheated oven, until a toothpick inserted into the center of the pie comes out clean. Remove from oven and sprinkle pudding mixture over pies. Scoop lightly and spoon over crust.
Spread pie on pie top. Arrange peach slices on top crust. Place candy corn jam, applesauce and boiling water over pies.
Box pie in rectangle pie pan. Set bottom of pan in top pie pan. Place foil on sides to protect top.
Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes. Remove foil and set aside to cool completely.
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