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
To see how to make this recipe please visit Cooking With Books.
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!
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!