Savory Pumpkin Pie
Oh Yes... You Know You Want Some
I was looking for something creative and impressive to bring to a holiday dinner, and knew my food-hero, Bitten, would come through. When I found this recipe for Savory Pumpkin Pie I knew I found just the right thing.
The cool thing about this recipe is it held a few firsts for me – first time cooking with REAL pumpkin (!) (I have concluded that most food does not – and should not – come from a can), first time making a whole wheat pie crust, and the first time to make a savory pie. All three new experiences were very satisfying.
We started off with two smallish pie pumpkins (we found ours at the Edmonds PCC) and started hacking away. Carefully. We peeled and scooped and chopped up our pumpkin until it was in generous bite-sized chunks.
The Husband is Good with a Chef's Knife!
Beautiful Pumpkin
Meanwhile I got my crust ready:
1 cup whole-wheat flour
1 teaspoon salt
1/3 cup cold unsalted butter
A few tablespoons cold water
I added the salt into the flour, rubbed the butter into the mix, then slowly added water until the consistency was right. It got divided up into two (I doubled the recipe to make two pies), wrapped in saran wrap and placed in the fridge till I was ready for it.
The pumpkin we coated in olive oil, salt and pepper, and roasted in the oven at 450 for 45 minutes or so – waiting till it was tender and slightly browned on the edges. While we were waiting on the pumpkin, we sliced and sauteed onion. Lots of it. About 6 for two pies.
I Love the Smell of Sauteed Onions
I unwrapped the pie dough, rolled it out, and got it ready in the dishes…
Awaiting Goodness
Once the pumpkin was done, we combined the veggies and scooped generous piles of it into the pie shells.
Mixing up Some Deliciousness
Getting Closer...
Mmmm... *Delicious Shudder*
Josh had done an excellent job of shredding some beautiful Gruyère and Jarlsburg cheeses. He’s the official cheese shredder in the house. It was such a beautiful process, it deserves lots of pictures.
Cheese Action Shot #1
Cheese Action Shot #2
Cheese Action Shot #3
Cheese Action Shot #4
In a bowl, we beat together 2 eggs, 1Tbsp of milk, salt, pepper, and nutmeg (these are the portions for one pie). This mixture then got poured into the pie.
Bit 'o Batter for the Pie
The Goo That Holds it All Together
We then sprinkled it with some spicy pumpkin seeds we got at the co-op and baked it for about 25 minutes at 375.
Before
After!
The result was a delicious and creative dish that impressed the family. Uncle Tom says he expects it every year now. My advise: serve with caution. :)
Tags: Pastries, Squash, Veggies
30. January 2009 at 18:41
[...] dish and a cast iron pan (I was making two batches – this was the dessert I was bringing to the holiday dinner I mentioned before). Side Tangent #1 – buttering pans with your hands is very therapeutic. Side Tangent #2 – the [...]
25. October 2009 at 19:46
how many cups of pumpkin/squash is it(before cooking)? Thanks!
28. October 2009 at 09:35
Hmmm… That my friend is a very good question. The recipe called for two small pie pumpkins; our pumpkins were more mediumish and they easily filled two pies with a bit of filling for leftovers. If I had to guess, I’d say about 3 cups of pumpkin per pie? I hope that helps!
28. October 2009 at 10:08
Thank you! (I bought a ton of long-neck squash, so I need to learn how to translate “small pie pumpkin” into measurable quantities.)
28. October 2009 at 14:51
You’re so very welcome! I understand! I hope the pie turns out beautifully for you. :)
26. November 2009 at 01:32
[...] now Savory Pumpkin Pie is a tradition. I made it again this year because a) it rocks, and b) Uncle Tom demanded it. Well, [...]