First, a description. Twofer Pie is a double decker combination of two fall favorites: pumpkin on the bottom, pecan on the top. While being quite good, it won't replace pecan pie as my favorite Thanksgiving treat nor satisfy my hunger for pumpkin pie after the Tofurky and gravy. It looks neat with the pecan filling stacked on top of the pumpkin pie in a sort of split level cohabitation arrangement that all seems very 1970's to me. While it may be economical in the way that you get two for one, neither pie filling is strong enough to be really fantastic. This would be great to take to a holiday party though, where its novelty would be bonus points. I liked it best room temperature, the day after it was made.
HAPPY THANKSGIVING! 
I ran into a small dilemma when I went to steep the cranberries. I'd never before steeped dried fruit in alcohol and wanted some guidance on it. I googled and searched but found nothing. I tried to use what common sense I have and soaked the fruit in the sherry, then drained it. It added a lovely though strong sherry taste.
I made one layer of carrot cake and one recipe of cream cheese icing, and chilled the combined mixture for several hours before molding them into little cupcakes. Thankfully they didn't dry out a bit, but stayed very moist.
My plain cupcakes look a little like mushrooms. I molded them by pinching the base, but I think a tool would help a lot. I experimented with white and dark chocolate and caramel to cover the cakes. For the carrot cake, the white chocolate was definitley the best. It also formed the nicest coating.
