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.