1 refrigerated pie crust for 9 or 10" pan
1/4 cup green onions, chopped
1 tablespoon butter
1 1/3 cups canned pure pumpkin
1 1/4 cups half and half
4 eggs, slightly beaten
1 4-ounce can diced mild green chiles
6 slices bacon, fried crisp, drained and crumbled
1/2 teaspoon nutmeg
1/4 teaspoon pepper
1/4 teaspoon salt
1 1/2 cups (6 ounces) Wisconsin aged cheddar cheese, shredded
Preheat oven to 450°F. Fit pie crust 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 350°F.
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 40-50 minutes or until knife inserted near center comes out clean. Let sit 10 minutes before serving.