Pumpkin Pie Grilled Cheese

• 1 ⁄2 store-bought 8” pumpkin pie, or 2 cups pumpkin pie filling
• 3 tablespoon cream cheese
• 1 tablespoon cinnamon
• 1 tablespoon cinnamon sugar (see harvest fest recipe in chapter 3 for cinnamon sugar details)
• 4 –6 tablespoons melted sweet butter, for grilling
• 4 slices cracked wheat bread, or brioche
• 1 cup gorgonzola cheese, divided

1. Scoop filling out of half of pumpkin pie, leaving the crust behind.
2. In a mixing bowl, combine pumpkin pie with cream cheese, cinnamon, and cinnamon sugar. Set aside. Brush melted butter on the outside of the 4 slices of bread. In a sauté pan, place 2 slices of bread butter side down. Spread 1⁄2 of the pumpkin mixture on each slice of bread, followed by 1⁄2 cup of gorgonzola cheese per sandwich. Place the other 2 slices of bread on top, butter side up. Let sandwiches cook on medium heat for 5 minutes per side or until bread is golden brown. Cut on the diagonal and serve warm.