This one is for everyone who has too much pumpkin puree leftover from Samhain!
Savory Pumpkin Quiche
3 large eggs
1 can (15 ounces) solid-pack pumpkin
1 can (5 ounces) evaporated milk
1/2 pound bacon strips, cooked and crumbled
1/2 cup sliced fresh mushrooms
1/4 cup finely chopped onion
1/4 cup finely chopped green pepper
1/2 cup grated Parmesan cheese
1 tablespoon all-purpose flour
1 frozen deep-dish pie crust (9 inches)
Preheat oven to 375°. In a large bowl, whisk eggs, pumpkin, and milk until blended. Stir in bacon, mushrooms, onion, and pepper. Toss cheese with flour; stir into the egg mixture. Pour into the pie crust.
Bake on a lower oven rack 50-60 minutes or until a knife inserted in the center comes out clean. Let stand 15 minutes before cutting.