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.
Provided by Melissa Goodwin
Categories main dishes
Time 1h
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 408 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 205 milligrams cholesterol, Fat 26 grams fat, Fiber 3 grams fiber, Protein 15 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 285 milligrams sodium, Sugar 9 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
MEDITERRANEAN SAVORY PUMPKIN PIE
Bold enough to taste a healthier savory pumpkin pie with a Mediterranean flair? Make this drool-worthy pie and enjoy all the yummies and mmms of pleasure.
Provided by Sylia
Categories Appetizer Breakfast Main Course Side Dish Snack
Number Of Ingredients 12
Steps:
- In a large pot, over medium heat add 3 tablespoons olive oil and sauté onion for 2-3 minutes, garlic for another 2 minutes. Adjust heat not to burn them.
- Toss in the pumpkin, thyme, mint, pepper and sauté for another 5 minutes. Pour in hot water to cover the pumpkin and bring to a boil over high heat. Reduce heat to medium-low, cover and cook for about 20 minutes until the pumpkin softens.
- Add gradually breadcrumbs, toss and adjust according to the amount of liquid. Remove from heat and set aside to cool. Add the whisked eggs and the hard cheese. Toss until well incorporated.
- Preheat the oven at 350°F / 180°C.
- Grease the bottom and sides of the pan* with olive oil and pour in the pumpkin-cheese mix. Spread evenly. Add feta cheese crumbles on top and season with freshly ground pepper and some more fresh thyme, if desired.
- Bake for 45 minutes until golden. Remove from the oven and serve warm.
GREEK PUMPKIN PIE
In Greece we make two types of pumpkin pie: sweet and savory. This is a sweet pumpkin pie. If you happen to have a can of pumpkin puree lingering in your pantry perhaps you can give it a try!
Provided by Culinary Flavors
Categories World Cuisine Recipes European Greek
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a rimmed baking sheet.
- Heat pumpkin puree in a skillet over medium heat, stirring occasionally, until most of the liquid has evaporated and puree is thick. Stir in sugar, raisins, semolina, cinnamon, cloves, and nutmeg. Remove from heat.
- Lay one puff pastry sheet into the prepared baking sheet. Spread the pumpkin mixture over the pastry and cover with the remaining pastry sheet. Brush the top of the puff pastry with beaten egg.
- Bake in the preheated oven until golden brown, 30 to 40 minutes.
Nutrition Facts : Calories 773.1 calories, Carbohydrate 112.4 g, Cholesterol 31 mg, Fat 32.3 g, Fiber 7.4 g, Protein 12.8 g, SaturatedFat 8.3 g, Sodium 557.1 mg, Sugar 45.2 g
GRANDMA'S PUMPKIN PIE
Provided by Janet McCracken
Categories Dessert Bake Thanksgiving Pumpkin Bon Appétit
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Whisk 1 1/2 cups canned pure pumpkin and 2 large eggs to blend well in a medium bowl. Add 1 cup whole milk, 1/2 cup pure maple syrup (preferably Grade B), 1 tablespoon all-purpose flour, 1 tseaspoon ground cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon kosher salt; whisk to blend well. Pour filling into a 9" baked pie crust. Bake pie until center is just set, 55-60 minutes. Transfer to a wire rack; let cool. Serve with sweetened whipped cream spiked with bourbon, if desired.
GRANDMA'S PUMPKIN PIE
This is the mildly spiced pumpkin pie I grew up on in the midwest. Recipe makes 2-9" pies. Prep time does not include making pie shells. Cook time includes 3 hour cooling time.
Provided by sugarpea
Categories Pie
Time 4h15m
Yield 2 9 inch pies, 12 serving(s)
Number Of Ingredients 9
Steps:
- Line 2 - 9" pie plates with pie shells.
- Combine sugar, salt, cinnamon, ginger and nutmeg in small bowl.
- Beat eggs in large bowl; stir in pumpkin and sugar-spice mix; gradually stir in evaporated milk.
- Pour into pie shells; cover edges with narrow piece of foil avoiding contact with filling.
- Bake at 425° for 20 minutes; reduce heat to 350° and bake another 35-45 minutes until knife inserted in center comes out clean or center of pie is set.
- Cool 3 hours, serve or refrigerate.
Nutrition Facts : Calories 325.2, Fat 14.1, SaturatedFat 4.5, Cholesterol 79.6, Sodium 406.8, Carbohydrate 44.4, Fiber 1.4, Sugar 25.6, Protein 6.4
SAVORY ROASTED PUMPKIN PIE
Steps:
- For the crust, combine flour and salt in a small bowl. Using your fingers, pinch the butter (1/3 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 454, UnsaturatedFat 15 grams, Carbohydrate 46 grams, Fat 28 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 11 grams, Sodium 1253 milligrams, Sugar 14 grams, TransFat 0 grams
OLD-FASHIONED PUMPKIN PIE
This recipe came to me almost 20 years ago from a co-worker, who passed along his wife's recipe. I have never made another pumpkin pie since! Even people who profess to dislike pumpkin pie end up enjoying this one. At the end of a holiday meal, I never have so much as one piece left. To make it a little more fancy, you can serve this with my Recipe #334884.
Provided by JackieOhNo
Categories Pie
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Beat eggs slightly; beat in remaining ingredients.
- Pour into pie shell. Bake 15 minutes.
- Reduce oven temperature to 350 degrees. Bake 45 minutes loner or until a knife inserted between the center and edges comes out clean. Cool.
Nutrition Facts : Calories 277.4, Fat 11.9, SaturatedFat 4.2, Cholesterol 58.8, Sodium 326.1, Carbohydrate 37.5, Fiber 1.3, Sugar 19.6, Protein 6.5
OLD-FASHIONED PUMPKIN PIE RECIPE BY TASTY
Here's what you need: all-purpose flour, cinnamon, kosher salt, shortening, ice water, sugar, ground cinnamon, ground ginger, ground cloves, kosher salt, large eggs, canned pumpkin puree, evaporated milk, whipped cream
Provided by Kiano Moju
Categories Bakery Goods
Yield 8 servings
Number Of Ingredients 14
Steps:
- Make the pie dough: In a large bowl, whisk together flour, cinnamon, and salt. Using a pastry blender or two knives, cut shortening into the flour until the shortening breaks down into pea-sized pieces.
- Add the ice water, 1 tablespoon at a time, and stir gentle until the dough starts to come together.
- Dump the dough onto a work surface lined with 2 large pieces of plastic wrap. Shape dough into a disc and wrap tightly with the plastic wrap. Chill the dough in the refrigerator for about 30 minutes.
- Preheat the oven to 425˚F (220˚C)
- Make the filling: In a small bowl, mix together the sugar, cinnamon, ginger, cloves, and salt.
- In a large bowl, whisk the eggs. Add the pumpkin and sugar-spice mix and whisk to combine. Slowly whisk in the evaporated milk until incorporated.
- Once the dough has chilled, lightly flour a clean surface. Roll out the dough to a ¼-inch (6 mm)-thick round. Keep the surface and rolling pin floured as needed so the dough doesn't stick. Transfer the dough to a 9½-inch pie pan (24 cm). Tuck the edges under and crimp. Note: The key to flaky pie crust is to handle it as little and as gently as possible. Handle it only as much as is absolutely necessary to mix, shape, and roll out.
- Pour the filling into the pie shell.
- Bake the pie for 15 minutes, then reduce the oven temperature to 350˚F (180˚C) and bake for another 40 minutes, or until the center jiggles slightly.
- Cool the pie on a wire rack for 2 hours.
- Slice and serve with whipped cream or ice cream.
- Enjoy!
Nutrition Facts : Calories 546 calories, Carbohydrate 58 grams, Fat 32 grams, Fiber 2 grams, Protein 10 grams, Sugar 24 grams
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