I am still on a quest for pumpkin recipes to use our fresh garden pumpkin in. I combined several recipes to make a pumpkin quiche. Since we are gluten free we made ours crustless, but you can make yours in a crust if you like.
One Onion, chopped
3 cups fresh cooked pumpkin (or one can) drained well
4 oz cream cheese
1 cup cheddar cheese, grated
1/2 tsp fresh thyme leaves
Salt and pepper to taste
Place all ingredients in a blender and blend on high for one minute. Pour into a greased quiche dish and bake at 375 for 35 to 45 minutes until set and golden.
It was very good.