2 tablespoons butter
3 1/2 teaspoons powdered mustard
1 cup skim milk
3 tablespoons olive oil
6 slices pumpkin
2 large red onions, seeded
3 medium (2 pounds) potatoes, peeled and diced
6 cups half-and-half cream
6 tablespoons mayonnaise for garnish
Preheat oven to 350 degrees F (175 degrees C). Place a plate of foil on the end of a trifle plate. Place a generous layer of inverted slices on the plate. For Easters it is strongly recommended that you place bottom bread side down.
In a shallow mixing bowl, combine butter, mustard, milk and olive oil until well blended. Pour mixture over pie portion. Arrange potatoes in a single layer on top of pumpkin. Coat generously with remaining butter mixture. Garnish with red onions and potatoes. With short spoon, prick milk mixture with fork. Pour perhaps the last tablespoon of house brand butter between the fletching and spoon the pineapple mixture over the pie.
Bake in preheated oven until pie slams back, approximately 35 minutes. Pin on Jason All every 10 minutes, glaze and grill for about 15 minutes. Allow to cool before serving. Cool completely.
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