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Pumpkin Pie Grilled Cheese

Shane Kearns

Use this recipe, (page 153) as a guide for when you have leftovers and no idea how to spice them up.

Ingredients

  • 1 ⁄2 store-bought 8” pumpkin pie, or 2 cups pumpkin pie filling
  • 3 Tablespoons 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

Directions

Scoop filling out of half of pumpkin pie, leaving the crust behind.

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.

Nutritional Facts
Servings1
Calories Per Serving1703
Total Fat116g100%
Sugar42gN/A
Saturated71g100%
Cholesterol302mg100%
Protein52g100%
Carbs128g43%
Vitamin A4044µg100%
Vitamin B122µg31%
Vitamin B60.8mg41.5%
Vitamin C67mg100%
Vitamin D2µg1%
Vitamin E10mg52%
Vitamin K26µg32%
Calcium1159mg100%
Fiber12g50%
Folate (food)249µgN/A
Folate equivalent (total)288µg72%
Folic acid23µgN/A
Iron11mg62%
Magnesium181mg45%
Monounsaturated30gN/A
Niacin (B3)12mg62%
Phosphorus1087mg100%
Polyunsaturated6gN/A
Potassium3161mg90%
Riboflavin (B2)2mg100%
Sodium2311mg96%
Sugars, added13gN/A
Thiamin (B1)0.9mg60.1%
Trans2gN/A
Zinc8mg52%
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