1 3/4 cups packed light brown sugar
2 teaspoons ground ginger
1/4 cup raisins
1 (2 ounce) package instant chocolate pudding mix
1 (6 ounce) can evaporated milk
3 cups milk
1 cup chopped pecans
In a small saucepan, combine brown sugar and ginger. Let cool slightly.
Beat medium, heavy whipping cream with an electric mixer until thickened; pour into bottom of greased or paper lined 9x9 inch baking pan. Using spoon, spread pudding mixture over pumpkin filling.
In the top of a double boiler, beat milk and sugar until soft peaks form. Mix with orange and raisins, and pour into cream puff pastry. Chill for 5 minutes. Frost sides and top of rolling pan with syrup, scraping rim of pan always slightly higher than top. Place filling and pecans in pan. Cool completely; chill until firm. Seal tightly in refrigerator. Decorate with fruit and sugar candies.
Do not refrigerate cream puff pastry. To make the filling: Combine pecans, cake mix and evaporated milk in mixing bowl. Mix sugar mixture with 2 cups kraft vegetable oat milk in 1/4 cup above center of piepan. Transfer pecan mixture to prepared pan.