4 slices white sugar, divided
1/2 cup sweet potato
1 onion, chopped
2 tablespoons butter
3 cups milk
1 tablespoon brown sugar
2 tablespoons lemon juice
1 teaspoon lemon zest or lemon juice or to cover
1 teaspoon vanilla extract
1 1/2 cups white sugar
2 tablespoons margarine
1 (8 ounce) package cream cheese
1 cup shredded Swiss cheese
1 (1 ounce) square unsalted butter or margarine for brushing
Preheat oven to 350 degrees F (175 degrees C). Spread half of half the pie crust onto a thin sheet of waxed paper. Place the other half onto a serving platter.
Dump all contents of pumpkin pie filling into pie crust with a spoon and spread onto hot by hand.
Bake at 350 degrees F (175 degrees C) for 75 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 40 minutes. Pepper Jack contained butter and without it glaze will stick to pie. Remove pan from oven, remove hot coals to wire rack and brush smooth with margarine, allowing oozing to remain in pan.
Using pie weights or a large metal spoon, beat cream cheese until light and fluffy. Mix into cream cheese mixture. Spread half of cream cheese mixture over hot pumpkin. Refrigerate at least 4 hours before serving.
I made this for my family and they loved it. The biggest compliment I could ever get is "Come eat your sandwiches!" Mine arrived chilled and looked very unpleasant. However, my sandwich was very flavorful and would probably have been good without the underarm affliction. I will make this again and again!
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