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.
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.
- 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
- 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.
- 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 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.
Amount Per Serving: Calories: 408 Total Fat: 26g Saturated Fat: 14g Trans Fat: 1g Unsaturated Fat: 9g Cholesterol: 205mg Sodium: 285mg Carbohydrates: 30g Net Carbohydrates: 0g Fiber: 3g Sugar: 9g Sugar Alcohols: 0g Protein: 15g
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.