Savoury Pumpkin Pie

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Pumpkin pie isn’t just a sweet treat. Enjoy pumpkin when it’s cheap and in abundance with this delicious savoury pumpkin pie recipe. 

savoury pumpkin pie

Pumpkin is a versatile and delicious vegetable. Mash it, steam it, boil it, roast it (yum yum) and puree it. And the most famous way to eat pumpkin puree is in a pumpkin pie.

I have a confession:

I’ve never eaten sweet pumpkin pie.

But I have served up this savoury pumpkin pie many times.

This recipe is quiche-like, but with the addition of mashed pumpkin. The garlic and herbs give it lots of flavour.

I usually add some mashed sweet potato too, for flavour and texture because sometimes mashed pumpkin can come out a little soggy, even when steamed. If you don’t have any sweet potato, you could add one regular white potato to the pumpkin to give it a bit of texture.

Substitute fresh herbs for the dried and use a little more or try oregano or basil instead. Add some chopped steamed spinach for extra nutrition or some feta or goats cheese for something a little special.

To make this dish non-vegetarian, add some cooked meat like bacon or leftover roast chicken.

You can use a ready-made shortcrust pastry shell to save time when making this pie or use puff pastry on the base. These may need blind baking according to the packet instructions.

Alternately you can make your own easy shortcrust pastry.

Yield: 4 slices

Savoury Pumpkin Pie

Savoury Pumpkin Pie

This savoury pumpkin pie is similar to a quiche with mashed pumpkin mixed in. A delicious way to use up mashed pumpkin.

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour


  • 1 cup or so of cooked mashed pumpkin and sweet potato (about 500g uncooked)
  • 1 medium brown onion finely chopped
  • 1 clove of garlic, crushed
  • 1 tsp dried thyme
  • 3 eggs, beaten
  • 1/2 cup of cream
  • 1/2 cup of grated cheddar or tasty cheese
  • 1 pastry shell


  1. Heat a small amount of oil in a frying pan. Cook onion, garlic and thyme stirring over medium heat for about 2 minutes or until the onion are soft. Leave to cool for a few minutes.
  2. Beat eggs, cream and mashed pumpkin mix in a bowl. Add cheese and onion mixture stirring well. Add salt and pepper to taste.
  3. Press pastry into a greased pie dish and add the filling. (Depending on the pastry that you use, you may need to blind bake the shell.) Bake uncovered at around 180°C for 30 minutes or until filling is set.


If you use a lot more than 1 cup of mash, then you may need to add an extra egg. It may also need longer to cook through.

Serve with a side of salad or steamed greens.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 408Total Fat: 26gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 205mgSodium: 285mgCarbohydrates: 30gFiber: 3gSugar: 9gProtein: 15g

Nutritional information is calculated automatically using the Nutritionix database. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, serving size or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.

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  1. Just wanted to write a quick comment – great pumpkin pie recipe. Baked it last night (will be my lunch for the next week – if it lasts that long). Also wanted to let you know that you have made an amazing website. I’m new to your site and have been reading and devouring all your information at every possible moment. I’m planning on setting up my budget (using your spreadsheet notes) on the weekend. Its time to get smart with money!

  2. Hi Robyn, thanks for leaving a comment. I love to hear what other people think of the recipes (and the blog! Glad to hear it’s helpful). This recipe features regularly on our dinner table! Good luck with your budget, any questions let me know.

  3. Hi when you say mashed pumpkin/potato would these be cooked please?

    1. Melissa Goodwin says:

      Hi. Yes, you need to cook them until soft to mash.

    2. marnie keating says:

      hard to ‘mash’ them uncooked, steamed is best as you don’t want too much water in recipe, add two more eggs if it doubt so it isn’t sloppy

  4. Can you use something else instead of cream?

    1. Melissa Goodwin says:

      If you drink milk, then you can use that instead. Just add a little less. Other dairy options include yoghurt or sour cream or cream cheese or ricotta.

      Or you could use a milk substitute if you don’t do dairy. This will change the flavour and texture slightly.

  5. Made this pumpkin pie and it was delicious. I roasted the pumpkin and sweet potato rather than steam it …worked really well.

  6. I made this and now have a love pumpkin and other squashes I never had before. I’ve never liked pumpkin pie, but savory pumpkin pie is a whole other story. Can’t wait to try the other recipes with pumpkin or other squashes!

  7. Also, I made it without the crust in a buttered pie dish and it did not stick.

  8. marnie keating says:

    Delicious, in Australia it’s the opposite, we only eat pumpkin savoury style in salads with walnuts and feta and with meat, even on pizza with caramelised onions and goats cheese! This was lovely thank you, i used onion powder to reduce the ‘moistness’ instead of adding to it with the diced onion. I added two egg yolks extra too as i’m paranoid haha, thank you for this recipe, it is tasty!

    1. Very true, which is why I haven’t tried the American pumpkin pie. Can’t beat a pumpkin and feta salad!