1 1/4 cups all-purpose flour
1/3 cup milk
9 tablespoons butter
1 (20 ounce) can pumpkin puree
1/2 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground nutmeg
1 egg, beaten
2 tablespoons margarine
1/2 teaspoon vanilla extract
1/2 teaspoon salt
3 cups cooked whole pumpkin puree
2 cups butter, melted
1 pound processed cheese food, sliced
Preheat oven to 350 degrees F (175 degrees C). Place pumpkin pie filling in pastry-lined 9-inch pie pan.
In a large bowl, beat butter with pumpkin until smooth. Mix sugar, nutmeg, egg and margarine. Stir into pumpkin mixture. Mix pumpkin mixture into flour mixture. Fold in the salt, sugar, nutmeg and egg. Spoon mixture into crust. Sprinkle cheese over pie.
Bake in preheated oven for 40 minutes. Reduce temperature to 350 degrees F (175 degrees C). Bake an additional 40 minutes, or until cheese is melted. (Note: If backpacking or hunting, reduce oven temperature to 350 degrees F (175 degrees C) for days 1 through 4.)
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