|Savory Pumpkin Pie|
After a Halloween birthday party blitz at her house, my friend Patty had a table full of leftover painted, but uncarved, pumpkins. She knows about my squash obsession and offered me nine, that’s right, nine lovely orange globes.
I spent the afternoon yesterday roasting, peeling, pureeing, and storing the pumpkin meat. Of course, I also washed, boiled, roasted, and seasoned the seeds as well as experimented with the idea of a savory pumpkin pie.
It looks like we are well stocked up on pumpkin into the next decade. Expect many more squash recipes from me this fall.
|My secret pie crust recipe is super flaky|
Savory Pumpkin Pie
1 pie crust (sorry folks, I don’t want to give away my secret pie crust recipe just yet)
1 yellow onion, chopped
3 garlic cloves, chopped
2 TBL olive oil
3-4 cups cooked pumpkin (or squash or sweet potato)
1/4 tsp red pepper flakes
1/4 tsp ground red pepper
1 tsp cumin
1 chipotle pepper in adobo (if desired)
1/2 cup milk
salt & pepper to taste
roasted pumpkin seeds for garnish (I served them whole as I can’t be bothered to peel them)
Preheat oven to 350. Line a 9″ pie pan with your favorite flour based crust. In a skillet over medium heat, add olive oil and onions and sautee until softened and browned, seasoning with salt and pepper as you go. Add garlic in for last few minutes of cook time.
While onions are cooking, place cooked pumpkin, spices, salt and pepper, egg and milk to a blender or food processor. (I used my immersion blender for this part if you have one of those.) If you are a person who does not like spicy food, I recommend you leave out the chipotle pepper. Blend until smooth. When onions are done, add those and blend again.
Pour mixture into your pie crust and bake until set and crust is browned, 40-50 minutes. Top with toasted pumpkin seeds to serve if desired.
PS: I think this would be really great to serve at a dinner party or gathering because it’s an unexpected combination. You could even serve with unsweetened whipped cream for added flair.
PPS: I was going for a “smoky” flavor profile here, but I think you could play around a lot with how you want this pie to taste. Think of it as a quiche. It would also be great with just onions, garlic, salt and pepper if you want to keep it simple.