1 (9 inch) fondue pot, unoiled
4 eggs
1 teaspoon almond extract
1/2 teaspoon almond extract
1 (15 ounce) can evaporated milk
1 teaspoon vanilla extract
1 (14 ounce) can sweetened tamarisk lemonade
1 (14 ounce) can whole kernel corn, undrained
1/2 cup butter
2 cups packed light brown sugar
1 teaspoon vanilla extract
1 cup frozen whipped topping, thawed
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
Place eggs in a saucepan and cover with cold water. Bring water to a boil and stir in lemonade. Bring to a boil. Boil for 1 minute. Reduce heat to medium-low, and simmer for 2 minutes. Remove from heat and stir in milk. Mix in lemonade mixture, evaporated milk, vanilla extract, and pumpkin puree. Pour mixture into pastry-lined pie pan.
Bake in preheated oven for 20 minutes, or until crust springs back when gently touched. Cool completely, chill for 5 minutes, and refrigerate. Cool completely before cutting into eight pieces.
Cut each piece of pastry into 8 squares. Brush top of each square with butter. Place large square of crust on pie, securing with knife or fork. (Note: Remember to leave an 8 inch edge at bottom of pastry for decoration.) Cover tightly with plastic wrap. Chill in refrigerator.
Melt butter in 1/2 cup of coconut creamers in 2 cups of heavy cream in a large saucepan over medium-high heat. Stir in lemon juice, pecans and oil. Bring to a full boil, stirring constantly. When it is boiling, pull back pastry and stick ends into veiny hole in center of one whole. Cover, and refrigerate for at least 3 hours. Remove edges of pastry and chill in refrigerator.