Savory Pumpkin Tart with Wisconsin Aged Cheddar

  • Yield: 6 servings


1 (9- or 10-inch) refrigerated piecrust
1/4cup green onions, chopped
1tablespoon butter
1 1/3cups canned pure pumpkin
1 1/4cups half-and-half
4 eggs, slightly beaten
1 (4-ounce) can diced mild green chiles
6slices bacon, fried crisp, drained and crumbled
1/2teaspoon nutmeg
1/4teaspoon pepper
1/4teaspoon salt
1 1/2cups (6-ounces) Wisconsin Aged Cheddar Cheese, shredded


  1. Preheat oven to 450F. Fit piecrust into pan; flute edges. Prick all over with fork. Bake 10 minutes or until golden. Remove from oven and set aside. Reduce oven temperature to 350F.
  2. Make filling: Saute onions in butter in small skillet about 3 minutes or until tender. Remove from heat. Combine pumpkin, half and half, eggs, chiles, bacon, seasonings and sautéed onion in large bowl, mixing well. Stir in Cheddar. Pour into prepared pie shell. Bake 40 to 50 minutes or until knife inserted near center comes out clean. Let sit 10 minutes before serving.

Recipe courtesy of the Wisconsin Milk Marketing Board