Savoury Pumpkin Pie

Woooooo auughhhhh! It’s Halloween week here on the Adeline & Lumiere blog so I’ve been cooking up a spooky storm for y’all!

It was around this time a few years ago that a group of us had trained from Gothenburg in Sweden down to Copenhagen for Sebs birthday. We had read a bit about Copenhagen and the famous Tivoli gardens but hadn’t expected it to be all spruced up Halloween style! Seriously, I had never seen so many pumpkins in all my life! The gardens had been completely transformed & was buzzing with (paranormal) activity. There were cackling witches roaming the grounds, causing havoc as they went, fields full of pumpkins, pumpkin carving (of course!), pumpkin lanterns everywhere and a massive pumpkin castle! Insane! It was such a fantastic experience seeing this on Halloween and quite foreign to us Taswegians who usually don’t celebrate ‘all hallow’s eve’.

All that being said, it’s no wonder Halloween screams ‘pumpkins’ to me, so my recipe choice was pretty easy. Now I know Americans are a huge fan of the sweet pumpkin pie but it has never sat well with me. It just doesn’t seem right to make a sweet pumpkin pie as Mum always made a savoury version. Therefore, in her honour I’ve made my own version of a Savoury Pumpkin Pie, based on the Gourmet Traveller recipe.

x e.

 

 

Pumpkin Pie

Based on the Gourmet Traveller recipe

Pastry
1 2/3 cups (250g) plain flour
125g unsalted butter, chilled, finely chopped
1 egg, chilled and whisked
Filling
1.5 kg butternut squash
1 onion
rosemary
olive oil
1tsp ground cumin
1tsp ground corriander
1/4 tsp ground nutmeg
2 eggs
parmesan cheese & salad to serve
1. To make the pastry, place flour and butter in a food processor and blend until a sandy texture. With the motor still running add the whisked egg and 1 tsp of chilled water and keep blending until the mixture just comes together.
2. Turn the pastry out on a floured surface and work into a ball. Wrap in cling film and refrigerate for at least 2 hours.
3. Meanwhile, chop the pumpkin into small cubes and place in a well oiled roasting tin with the rosemary. Let roast for 30-45 mins or until soft.
4. Chop up onion and brown thoroughly. Once both onion and pumpkin are completely cooked, let cool and blend in a food processor. Add eggs, spices and season to taste.
5. Once pastry is ready, roll out to 5mm thickness and bake blind for 15mins. Once pastry has cooked, fill with the pumpkin mixture and cook in a moderate oven for 15-20mins or until pumpkin has set.
6. Serve warm or at room temperature with fresh green salad and grated parmesan cheese.
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