Pumpkin Pie Gruyere Tart

• t whole eggs
• t egg yolks
• t/2 large can pumpkin
• t-3 cups cream
• talt to taste
• tresh cracked pepper to taste
• tutmeg to taste
• t cups Gruyere cheese (don't grate, use cubes instead)

1. The filling:
2. Mix all ingredients together. Do a test using a 1/8 cup of mixture, at a low-heat, in a non-stick pan. (Test is for the batter viscosity.)
3. Cook the sample slowly to check for consistency and flavor. The consistency should be "just set". If too thick, add more cream. If too watery, add more egg yolks.
4. Be careful of over salting the entire batter because Gruyere is very salty.
5. If test is good put in you tart pan crust (see below) and bake for 45 minutes at 350 or until middle of tart has set up or is slightly loose. Remove from oven and cool for 30 minutes.
6. The crust:
7. As an alternative to making fresh pie dough, use store bought pie crust and layer with Parmesan. (It works just as well)
8. If you're going to make your own dough, find your favorite recipe and incorporate Parmesan and fresh cracked pepper into it (to taste).
9. Put parchment paper on top of pie, weight it with rice, and pre-bake it at 350 for 15 minutes.

eggs, egg yolks, pumpkin, cream, salt, cracked pepper, nutmeg, gruyere cheese

Taken from www.epicurious.com/recipes/member/views/pumpkin-pie-gruyere-tart-50087664 (may not work)