Savory Roasted Pumpkin Pie Recipes

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SAVORY ROASTED PUMPKIN PIE



Savory Roasted Pumpkin Pie image

Provided by Mark Bittman

Categories     dessert

Time 1h30m

Yield 6 to 8 slices

Number Of Ingredients 16

For the crust:
1 cup whole-wheat flour
1 teaspoon salt
1/3 cup cold unsalted butter
A few tablespoons cold water
For the filling:
2 small pie pumpkins
3 tablespoons olive oil
2 tablespoons unsalted butter
3 medium yellow onions
2 tablespoons olive oil
1/2 cup Jarlsburg, Gruyère, or Swiss cheese, grated
2 eggs
1 tablespoon milk
Salt, pepper and nutmeg
2 tablespoons roasted pumpkin seeds

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

MEDITERRANEAN SAVORY PUMPKIN PIE



Mediterranean Savory Pumpkin Pie image

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

2pounds (1kg) pumpkin (any kind) (peeled and cut into small cubes)
3 tablespoons olive oil
2 onions (diced)
2-3 cloves garlic (minced)
1 cup (100g) dry breadcrumbs
2 cups (100g) soft breadcrumbs
3 eggs (lightly whisked)
2 cups (300g) feta cheese (crumbled)
2 cups (200g) hard cheese (graviera or parmesan, or pecorino or cheddar or gouda or a mix) (grated)
1 tablespoon fresh mint (or 1 teaspoon dry) (finely chopped)
2 tablespoons fresh thyme leaves (1 tablespoon dry) (finely chopped)
Freshly ground pepper

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.

PUMPKIN PIE MADE WITH ROASTED FRESH PUMPKIN



Pumpkin Pie Made with Roasted Fresh Pumpkin image

Traditional pumpkin pie gains depth of flavor with roasted fresh pumpkin and just the right amount of warming spices.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes two 10-inch pies

Number Of Ingredients 14

1 sugar pumpkin (about 4 pounds), halved, or 3 cups solid-pack canned pumpkin (not pumpkin-pie filling)
1 1/2 recipes Pate Brisee for Pumpkin Pie, divide dough into 3 disks
All-purpose flour, for dusting
7 large eggs
1 tablespoon heavy cream
1 1/2 cups plus 2 tablespoons packed light-brown sugar
2 tablespoons cornstarch
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon pure vanilla extract
1/4 teaspoon ground nutmeg
3 cups evaporated milk
Whipped cream, for serving

Steps:

  • Preheat oven to 425 degrees. If using fresh pumpkin, roast it, cut sides down, on a rimmed baking sheet until soft, 50 to 60 minutes. Let cool completely. (Roasted pumpkin can be refrigerated, in an airtight container, overnight.) Reduce oven temperature to 375 degrees.
  • Reserve 1 disk of dough for making leaf decorations. On a lightly floured work surface, roll out remaining disks into 14-inch rounds. Fit rounds into two 10-inch pie plates; trim edges, leaving 1/2-inch overhangs. Fold edges under, and press to seal. Freeze until firm, about 15 minutes.
  • Roll out reserved disk to a 1/8-inch thickness. Transfer to a baking sheet, and freeze until firm, about 15 minutes. Using a small (about 1 inch) leaf-shape cookie cutter or a paring knife, cut leaves from dough. Freeze until cold, about 15 minutes.
  • Brush edges of pie shells with a damp pastry brush; arrange leaves around edges, pressing to adhere. Whisk 1 egg and cream in a small bowl. Brush leaves with egg wash. Cut 2 large circles of parchment; fit into pie shells, extending above edges. Fill with pie weights or dried beans.
  • Bake pie shells 15 minutes. Remove weights and parchment; bake until golden brown, 15 to 20 minutes more. Cool completely on wire racks.
  • If using fresh pumpkin, discard seeds. Scoop out flesh, using a large spoon, into a food processor. Process until smooth, about 1 minute. Measure out 3 cups, and transfer pumpkin to a large bowl (reserve any remaining for another use; if using canned pumpkin, add that to the bowl instead). Add brown sugar, cornstarch, salt, cinnamon, ginger, vanilla, nutmeg, remaining 6 eggs, and evaporated milk; whisk until combined.
  • Reduce oven temperature to 350 degrees. Place pie shells on rimmed baking sheets. Divide pumpkin mixture evenly between shells. Bake until all but centers are set, 35 to 40 minutes. Let pies cool completely on wire racks. Cut into wedges, and serve with whipped cream.

SAVOURY PUMPKIN PIE



Savoury Pumpkin Pie image

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

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

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

SAVORY ROASTED PUMPKIN SEEDS



Savory Roasted Pumpkin Seeds image

Addictive, tasty, crunchy pumpkin seeds. My family and friends beg me for these every year. This recipe is for 1 cup of pumpkin seeds but you can double or triple as needed.

Provided by Jennifer Hill

Categories     Appetizers and Snacks     Nuts and Seeds     Pumpkin Seed Recipes

Time 3h10m

Yield 4

Number Of Ingredients 6

1 cup raw pumpkin seeds
1 tablespoon salted butter, melted
½ tablespoon Worcestershire sauce
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon salt, or more to taste

Steps:

  • Clean all pulp and guts from pumpkin seeds. Soak in cold water for a minimum of 2 hours, up to overnight.
  • Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper to prevent sticking.
  • Drain pumpkin seeds and mix with butter, Worcestershire, garlic powder, onion powder, and 1/4 teaspoon salt in a bowl. Spread seeds in a single layer on the prepared baking sheet.
  • Bake in the preheated oven until crisp, stirring and flipping halfway through, 1 to 1 1/2 hours. Sprinkle with additional salt to taste as soon as you remove the sheet from the oven.

Nutrition Facts : Calories 100.5 calories, Carbohydrate 9.5 g, Cholesterol 7.6 mg, Fat 6 g, Fiber 0.7 g, Protein 3.1 g, SaturatedFat 2.4 g, Sodium 189.7 mg, Sugar 0.4 g

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