Ingredients

The following ingredients have 6 Servings
  • 6 slices bacon (cooked & chopped)
  • ½ yellow onion (chopped fine)
  • 3 lg eggs (separated (3 yolks & 3 whites))
  • ¾ cup canned pumpkin (unsweetened kind)
  • ½ cup heavy cream
  • ½ tsp dried rosemary
  • ½ tsp sea salt
  • ½ tsp black pepper
  • ¼ tsp nutmeg
  • ⅛ tsp ground sage
  • ⅛ tsp cream of tartar *optional

Instruction

  • Preheat Oven to 350 F (177 C), and oil or grease a 9 inch pie pan.
  • In large frying pan, cook bacon slices until done, remove from pan, and chop bacon into chunks.
  • Pour off all but 1 tbsp of the bacon grease in the pan. Reduce heat to medium low and add chopped onion to pan with bacon grease.
  • Cook onion until softened and tender, for about 15 minutes.
  • In a large mixing bowl combine: 3 egg yolks, pumpkin puree, heavy cream, dried rosemary, sea salt, black pepper, nutmeg, sage, and the bacon onion mixture from the fry pan. Mix thoroughly.
  • In a Stand mixer or mixing bowl with electric hand mixer, beat 3 egg whites and optional cream of tartar until stiff peaks form.
  • Fold stiff egg whites into the yolk pumpkin mixture.
  • Spoon into prepare pie pan. Bake for about 35 minutes or until filling is set and center has risen. Cool for 5 minutes and serve.