Savory Roasted Pumpkin Pie
Updated Nov. 2, 2022
- Total Time
- 90 minutes
- Rating
- Comments
- Read comments
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Ingredients
- For the crust:
- 1cup whole-wheat flour
- 1teaspoon salt
- ⅓cup cold unsalted butter
- A few tablespoons cold water
- For the filling:
- 2small pie pumpkins
- 3tablespoons olive oil
- 2tablespoons unsalted butter
- 3medium yellow onions
- 2tablespoons olive oil
- ½cup Jarlsburg, Gruyère, or Swiss cheese, grated
- 2eggs
- 1tablespoon milk
- Salt, pepper and nutmeg
- 2tablespoons roasted pumpkin seeds
Nutritional analysis per serving (7 servings)
343 calories; 27 grams fat; 11 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 19 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 8 grams protein; 314 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
For the crust, combine flour and salt in a small bowl. Using your fingers, pinch the butter (⅓ cup) into the flour and salt until the mixture resembles coarse meal. Add water a little at a time until the mixture begins to clump together. Press the dough into a disc, wrap it in plastic wrap, and keep in the refrigerator as you turn your attention to the other ingredients.
- Step 2
Preheat the oven to 450 degrees. Peel the pumpkins, discard the seeds and stringy innards, and cut the flesh into 1-inch cubes. Put the pumpkin on a baking sheet or in a Pyrex pan and toss with 1 tablespoon olive oil. Sprinkle with salt and pepper and bake at 450 degrees for 45 minutes, or until the pumpkin is tender and slightly browned.
- Step 3
Meanwhile, melt the butter (2 tablespoons) with the remaining 2 tablespoons olive oil in a cast iron skillet over medium heat. Slice the onions and cook in the butter and olive oil, stirring frequently, for 45 minutes or until deep brown and fragrant.
- Step 4
Remove the pie dough from the refrigerator and, on a floured surface, roll the dough into as thin a circle as possible. Fold the dough in half and then into quarters, transfer it to a 9-inch pie plate, and carefully unfold it. Press the dough into the pie plate and trim away excess dough from the edges.
- Step 5
Remove the pumpkin from the oven and reduce the temperature to 375 degrees. Mix together the cooked pumpkin and onions, and carefully transfer this vegetable mixture into the pie crust. (You may find your pie crust overflowing with vegetables. In this case, remove some of the pumpkin-onion mixture and set it aside -- it makes a great snack or omelet filling.) Sprinkle the grated cheese on top of the vegetables.
- Step 6
In a small bowl, beat together the eggs, milk, and salt, pepper, and nutmeg to taste. Pour this mixture over the vegetables and cheese in the pie crust. Sprinkle the pumpkin seeds on top of the pie.
- Step 7
Bake the pie at 375 degrees for 20 to 25 minutes, or until the cheese is melted, the eggs are firm, and the top of the pie is golden brown. Remove from the oven and let cool for a few minutes before serving.
Private Notes
Comments
Thank you for a savory pumpkin recipe! I can't wait to make it. It doesn't sound like it will look the way it does in the picture. Is that the correct picture? Just curious.
I recommend combining pumpkin-onion mixture with egg-milk-cheese mixture, then adding the whole savory custard to the pie (instead of adding in two different stages). This way everything's more combined and can bake more evenly.
I used 1 butternut squash (saving the pumpkin for a sweet pie next week) and 1 red onion. added rosemary after cooking onion. great!!!
I really liked this recipe — I slowly prepared it throughout the afternoon (not a recipe you want to do if short on time, as some already mentioned). I put the vegetables in the pie pan first, but I mixed the cheese with the eggs before adding. I think this may have helped. Also, I used 3 eggs instead of two, which turned out great. I added rosemary to the pumpkin while roasting, and maple syrup to the egg mixture — excellent additions. A lovely autumn recipe.
This recipe seems like more of a quiche than a pie… and I don’t think the photo matches the recipe.
Would not recommend this recipe, while it's not absolutely useless it's nowhere near the standard that I would expect from a site like this. For example, the crust definitely needs to be blind baked first, the seasoning is bland and the baking time for the pumpkin is way too long at that temperature etc.
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