Pumpkin pie isn’t just a sweet treat. Enjoy pumpkin when it’s cheap and in abundance with this delicious savoury pumpkin pie recipe.
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.
Savoury Pumpkin Pie
1 cup or so of 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 (use a commercial pastry shell, frozen shortcrust or puff pastry or make your own easy pastry)
- 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 is soft. Leave to cool for a few minutes.
- Beat eggs, cream and mashed pumpkin mix in a bowl. Add cheese and onion mixture stirring well. Add salt and pepper to taste.
- Press pastry into a greased pie dish and add 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.
Looking for more pumpkin recipes? Check out:
- Honey Roasted Pumpkin Rissoto
- Easy Slow Cooker Pumpkin Soup
- Roast Pumpkin and Feta Frittata
- Pumpkin, Feta and Spinach Pasta
Melissa Goodwin is a writer and the creator of Frugal and Thriving who has a passion for living frugally and encouraging people to thrive on any budget. The blog is nine years old and is almost like her eldest baby. Prior to being a blogger and mum (but not a mummy blogger), she worked as an accountant doing other people’s budgets, books and tax.