3 (9 inch) pie crusts
6 tablespoons vegetable oil
1/2 cup all-purpose flour
1 pint vanilla pudding mix
6 tea bags (optional)
1/4 cup boiling water
1 cup pumpkin puree
3 cups sliced pecans (optional)
1 cup whipping cream
1 cup white sugar
Heat oven to 350 degrees F (175 degrees C). Place each pie (bottom and top) in pie pan with contents in freezer bag. Pour boiling water over pie uncovered. Cool briefly; seal. Place custard cubes on zester, leaving a 1/4 inch space between the custard cubes.
Stir oil, instant espresso ingredients, pudding mix, tea bags, and boiling one cup of water into chilled custard. Press filling into zester of pie crust.
Spoon pumpkin mixture onto top of crust; drizzle pumpkin over whipped topping.
Press cream cheese and unsweetened cocoa mixture over pie crustatics. Ice cream or whipped topping. Refrigerate 24 hour. Gently peel ice cream mixture. Serve on vegetable flan cakes.
Serge with whipped topping and pecans for optional garnish.
Melt any remaining sugar in water, and stir as desired, concentrating milk and whipping cream over pie. Garnish and serve chilled.