Pumpkin & Gorgonzola Tart

A quick “sweet & salty” Fall recipe. Here is to the flavors of Thanksgiving with a cheesy flare. Enjoy!! {with some red wine}

•1 pre-made whole wheat pie crust

•1 can organic pumpkin puree

•½ cup heavy cream

•5 oz Gorgonzola cheese

•2 eggs plus 1 egg yolk

•Salt & pepper

Pre-heat oven to 375° F. Spread half of the can of organic pumpkin puree onto the frozen pie crust (the one I buy does not require pre-baking). Slice the Gorgonzola cheese and lay on top of pumpkin (yes, I know slicing Gorgonzola is not an easy task so just do your best to cover the surface with it). Whisk the eggs with the heavy cream, salt and pepper, pour over the pie crust, making sure it settles evenly. Bake for 30-35 minutes.

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