Ingredients
1 single pie crust recipe
1 tablespoon Cabot Unsalted Butter
1 large onion, thinly sliced
1 cup broccoli florets
4 large eggs
1 can evaporated milk
1 cup pumpkin puree
6 ounces Cabot Seriously Sharp Cheddar
salt, pepper, and nutmeg to taste
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Directions
To see how to make this recipe please visit Cooking With Books.
4.5 out of 5 stars (based on 2 reviews)
No Title
December 1, 2020
I used ready made deep dish pie crusts. There was plenty for TWO pies which was great- one for me and one for company. It was REALLY good! My niece who is quite the picky eater kept going back for more. Tastes great hot or cold!
No Title
November 26, 2020
I used deep dish pie crust and had to use both. I should have known better. I had leftover broccoli but unfortunately I had used all my sautéed onions in first pie so I improvised with freeze dried red onion. Simply perfect. Cannot wait to taste finished product!
