Andes Pumpkin Pie Recipe

Directions

Preheat oven to 400 degrees F (200 degrees C).

In a small bowl, blend the butter, pumpkin pie spice, corn, cream cheese and peach or other fruit. Mix thoroughly until blended and then insert plastic food spatula or spoon into pastry bag. Roll pastry into a 1-inch thickness. Cut out the centers of dough and place seam-side down on ungreased cookie sheet.

Bake in preheated oven for 30 minutes, until golden brown. Reduce temperature to 350 degrees F (175 degrees C). Grease pie crust by rolling out to fit.

Dredge pecans in flour, then blend in pumpkin. By stretching pastry edges, insert a piece of waxed paper into upper and lower crusts. Reserve 1/2 cup pumpkin cream cheese frosting for top and top with whipped cream. Place sliced pecans in the center of the pie. Chill in refrigerator.

Maple syrup is optional. Use any of these frosting recipes:

Blended Peaches: Or, whip peaches all together until smooth. Fold peaches into peach filling. Garnish with pecans.

Created in a hurry: Use the directions on the box, but stir half a cup of whipped cream into peach and peach filling. Chill until ready to serve. Place fruit in a large bowl or mold. Prepare peach filling by mixing pumpkin cream cheese and pecans with a shovel. Place the pecans on top of the peach filling, then spoon whipped cream over peach top.

Melt butter in a large mixing bowl. Stir in the pumpkin, pecans and pecans. Spread filling over pecans, then spoon pumpkin cream over peach filling.

Bake in preheated oven for 1 hour, but sauce will thicken. Drain excess drippings on paper towels. Cool pie completely on waxed paper towels. Garnish with pecans, pecan halves and pecan slices. Chill for 2 hours, then serve hot or cold.