1/2 cup low-fat Gruyere cheese
1 frozen 9-inch prepared pie crust
1 cup low-fat milk
2 large eggs
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1 teaspoon fresh thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
1 cup canned pumpkin puree
Preheat oven to 400 degrees. Sprinkle cheese over pie crust.
In a medium bowl, whisk together milk, eggs, thyme, salt, pepper and nutmeg. Blend in pumpkin. Pour mixture over cheese in crust.
Bake 10 minutes. Reduce heat to 350 degrees, and bake 45 to 50 minutes more, or until pie filling has set and tip of knife inserted in center comes out clean. Cool 10 minutes before slicing and serving. Makes 6 servings.