2 pinches white sugar for dusting
1 cup butter, melted
1 small sweet potato, peeled and cubed
2 tablespoons lemon juice
1 small candy pumpkin, sliced
1 3/4 tablespoons butter, melted
4 tablespoons lemon juice
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Preheat oven to 350 degrees F (175 degrees C). Grease oven racks or line with 8 inch waxed paper.
Thinly and slowly pour melted butter and lemon juice into an electric blender. Blend until smooth. Transfer to greased and floured baking pan.
Pour pumpkin and other lemon juice into blender over ice with an ice cream scoop, leaving about 1/3 cup in ice cream scoop. Blend until smooth and well blended. Pour over baked pie. Cover tightly with waxed paper, ice cream scoop tightly wrapped around edges to prevent leaking. Chill in refrigerator first four hours.
Remove parchment from foil around edges of prepared pan. Dust cracked foil with lemon batter, spreading lemon color evenly. Place pie in oven to preheat oven to 325 degrees F (165 degrees C).
Bake in preheated oven for 20 to 25 minutes, until pepperoni and cheese are bubbly and golden brown. Remove to wire racks and cool completely.