Preheat your oven to 350°. Spray your pan well with oil. You can use a pie pan or an 8x8" or 9x9" pan (glass, metal, or stoneware)

• 1/2 lb. of bacon, cut into small pieces
•  1 small onion, chopped (about 1/2 cup)

Cook the bacon and onion together until the bacon is cooked and the onions are tender. Spoon onto a paper towel to soak the excess grease off.

• 3 egg yolks or 2 whole eggs
• 1/2 cup half and half
• 3/4 cup pumpkin puree
• 1/4 tsp. cinnamon
• 1/4 tsp. nutmeg (optional)
• 1/2 tsp. mineral salt
• 1/2 tsp. black pepper
• 1/8 tsp. sage
• 1/2 tsp. dried rosemary
• 1/4 cup shredded gouda cheese (or any cheese of your choice)

In a large mixing bowl, combine the eggs (or yolks), half and half, pumpkin, the spices, cheese, and the bacon/onions. (You can omit any spices you wish.) Mix well.

• 3 egg whites (or 6 T. liquid egg whites)
• 1/8 tsp. cream of tartar

In a separate clean bowl, use a mixer to beat the egg whites and cream of tartar until stiff peaks form. Fold the egg whites gently into the pumpkin mixture.

Spoon the mixture into your prepared pan. Bake for about 35-40 minutes (until the filling is set and the center has risen). A knife should come out clean. It will almost look like a pumpkin pie. Cool for at least five minutes and serve. It would be great with a side salad. A quarter of the dish would be a serving.

 enJOY!