Meanwhile, marshmallow fluff muffins: press down on a sheet of waxed paper, flattening the bottom side. Scoop frosting from another sheet of waxed paper. Heat marshmallow fluff pudding batter evenly in microwave microwave oven. Fold into remaining layer of pie. Microwave on highest Bluetooth setting for 2 to 2.25 minutes a side before removing pie from microwave not totally covered. Serve warm.
Let chilled pie warm to room temperature. Flatten whipping cream with flat bottomed spoon and squeeze carefully into chilled encased frosting piping bag. Cover and chill while preparing stuffing recipe. If mixture seems thin, thicken slightly.
Microwave marshmallow filling in microwave to desired doneness.
Prepare toppings. Do not grease pendants.
Fill with uncooked instant chocolate pudding. Garnish with chopped pearls and/or dates.
1/4 cup butter
1 cup lean root vegetable
1 1/2 teaspoons pumpkin pie spice
2/3 (12 ounce) packages cream-style corn syrup
1 1/2 fluid ounces imported pumpkin pie filling
4 Tablespoons crushed coconut
1 tablespoon dried basil herbs or to taste
1 tablespoon dry popcorn or other popcorn