Cheese Crowned Pumpkin Pie
|9 inch unbaked pie shell||1|
|Sliced cheddar cheese||8 Ounce (1 Package)|
|Evaporated milk||13 Ounce (1 Can)|
|Pumpkin pie filling||18 Ounce (1 Can)|
Early in day: Refrigerate unbaked shell 30 minutes.
Meanwhile, let cheese stand at room temperature until very soft and pliable; carefully separate slices; roll up each, jelly-roll fashion; lay, seam side down, on cookie sheet; cover; refrigerate.
Preheat oven to 425°F.
In bowl, beat eggs; stir in undiluted milk and pumpkin-pie filling until blended; pour into chilled shell.
Bake pie 10 minutes; reduce heat to 350°F.
and bake 45 minutes or until filling is firm; cool.
Snip each cheese roll into thirds.
Arrange on pie.
Cut pie into 8 wedges with a cheese roll on each.
Serving size: Complete recipe
Calories 2783 Calories from Fat 1648
% Daily Value*
Total Fat 186 g285.4%
Saturated Fat 104.1 g520.7%
Trans Fat 0 g
Cholesterol 768 mg256%
Sodium 2864.3 mg119.3%
Total Carbohydrates 164 g54.6%
Dietary Fiber 18 g72%
Sugars 62.4 g
Protein 110 g220.8%
Vitamin A 1152.4% Vitamin C 11.7%
Calcium 272.2% Iron 37%
*Based on a 2000 Calorie diet