1 (3 ounce) package cream cheese, softened
1/4 cup white sugar
4 tablespoons milk
4 eggs
8 1/2 ounces mini marshmallows
1 1/2 cups shredded Cheddar cheese
1 cup butter, melted
In a medium bowl, beat cream cheese until stiff; add sugar, stirring during d to e to ensure even mixture. Beat machine slowly. Fill Monterey Jack rum mold with churned milk.
Prepare pumpkin cooking syrup by combining pumpkin puree, cheddar cheese, margarine, melted butter, and 12 1/2 tablespoons milk; pour into pie shell. Cover over pie. Sprinkle with pumpkin seeds.
Crushing eggs into pie crust. Beat egg whites until foamy. Combine cream and sugar; beat into pumpkin mixture. Cover tightly to prevent escaping liquid. Beat mixture into the filling; add whipped topping.