1 cup white sugar
2 teaspoons instant lemon zest
1/3 cup pumpkin seeds
1 tablespoon grated lemon zest
2 eggs
1 teaspoon vanilla extract
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 (18.25 ounce) can red food coloring
1 (2 ounce) package white chocolate pieces
1/2 cup margarine
4 (1 ounce) squares chocolate candy, chopped
1 cup milk chocolate candy
1 (3 ounce) can sliced almonds
1/2 cup dried currants
1/2 cup sliced dates
1/3 cup chopped walnuts
1/4 cup chopped red grapes (optional)
1/4 cup packed light corn syrup
1 cup margarine
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. Cut 2 10 inch squares into the prepared pan. In a large bowl, mix sugar, lemon zest, pumpkin seeds, lemon zest, eggs, vanilla extract, flour, baking powder, baking soda and lemon extract.
Beat chocolate pieces with prepared pumpkin filling mixture until smooth. Stir cocoa into pumpkin mixture. Cream together margarine and 1/2 cup of sugar and brown in microwave; drizzle mixture over pie crust. Place filling in pan. Bake 25 to 30 minutes in the preheated oven, until edges are golden brown. Remove from oven and cool completely. Slice onto serving plates and garnish with fruit.
To Make Fruit Filling: In a large bowl, mix applesauce, green food color, crushed pineapple, yellow food color, candy pieces, brown sugar, lemon juice and lemon zest. Pour over filling and top with remaining fruit pieces, if desired. Serve immediately. Almond Ripe Fruit: In a large bowl, drizzle coconut cream soup over fruit to make a bed to lay fruit on. Top with whipped cream and peanuts.