Live Real. Eat Real.

Savory Pumpkin Pie

Happy Monday, everyone.  Our weekend was…expensive.  How was yours?

Oh, the holiday shopping.  We ventured out into the stores this weekend – it was quite a shock, after doing the majority of our shopping online so far this year.  I don’t know how so many people can be so eager to go out to the malls and shopping centers during the holidays; it’s just so darn stressful.  The good news is that the vast majority of our shopping is done, but now the wrapping and shipping must commence.

Why is it that the older I get, the more anxious I become for the whole thing to be over?

Ah, well.  We still made time for Sunday brunch, which consisted of some very nice braised turnip greens, Maple Sausage Patties, and this dish, which I originally meant to be a crustless quiche.

Around Thanksgiving, I roasted a good-sized pumpkin.  I didn’t need it all – not even a fraction of it, in fact – so I froze it in 1 cup portions for later use.  This weekend I decided a pumpkin quiche might be tasty, so I thawed out two portions of the pumpkin.  Caramelized onions and sage also sounded good, so that went into the dish, too.  The result was a creamy, savory custard more reminiscent of a pie than a quiche, and it was just delicious.

Now, I will say that it was hard to cut into wedges as I tried to do for this photo – it’s very creamy and very tender – so I recommend just dishing it up with a spoon or spatula.  It’s not a quick dish, but it’s not hard to make, and it’s so tasty it’s totally worth it – it also reheats well.  If you want to used canned pumpkin, that should work just fine, and if you don’t have a problem with dairy, you can use half and half in place of the coconut milk and water.

Savory Pumpkin Pie

5.0 from 6 reviews
Savory Pumpkin Pie
 
Serves: 6 to 8
Ingredients
  • 1/4 cup ghee or olive oil
  • 3 cups thinly sliced onions
  • 1 teaspoon kosher or sea salt
  • 2 tablespoons fresh sage, finely chopped
  • 2 cups roasted pumpkin
  • 3 large eggs
  • 1 cup coconut milk
  • 1/2 cup water
  • 1 teaspoon kosher or sea salt
  • 1/2 teaspoon freshly ground black pepper
Instructions
  1. Preheat oven to 350 F. Grease an 11" fluted quiche dish or a deep-dish pie plate well.
  2. Heat the ghee in a skillet over medium-low heat and cook the onions, seasoned lightly with salt and stirring frequently, until golden-brown and caramelized, 20 to 30 minutes. Stir in the sage and allow the onions to cool slightly. Spread the onions evenly over the bottom of the prepared quiche dish or pie plate.
  3. Add the roasted pumpkin, coconut milk, water, eggs, salt and pepper to the bowl of a food processor or blender and puree until smooth. Pour the pumpkin mixture over the onions in the prepared dish.
  4. Bake the pie for 40 to 50 minutes, or until a knife inserted in the center comes out clean. Cool for at least 15 minutes before serving.
  5. Nutrition (per serving): 170 calories, 13.7g total fat, 85mg cholesterol, 504.6mg sodium, 321.2mg potassium, 9.7g carbohydrates, 1.7g fiber, 3.2g sugar, 4.1g protein


15 comments

Adriane Marie says:

that looks so yummy. i can’t wait to try it:)

keith says:

This looks fantastic! Is the nutritional data based on 6 or 8 serving?

Jan says:

Keith, it’s based on 8 servings, but the calorie/fat/carb counts won’t go up too terribly much for 6 servings.

Be says:

I really loved this brunch but it was even better with the side of turnip greens sauteed with jowl bacon!

As someone who hung the lights before deciding they all needed to be replaced and restrung this weekend, I agree that the older you get the less you are interested in the whole decorating thing. It’s good we have a G-man to play with all our decorations – otherwise, I’d be lobbying to tank the whole affair.

I’m afraid that if I start talking about all of the things I dislike about the current state of “The Holiday Season”, I’ll blow a gasket so I’ll just say I can’t wait to give this recipe a try! :)

Alex says:

Oh, this looks real tasty! We love desserty pumpkin pie around here though, so I’d probably get evicted if I suggested using some of our precious frozen pumpkin supply for something else. ; )

Jan says:

It IS really tasty! But I do understand your pumpkin dilemma – you could make this with just about any roasted winter squash, too. Butternut would probably be great.

For some reason, I’m having trouble getting started with the holiday thing this year. Maybe because I’ve been in a flare up since before Thanksgiving … life is overwhelming enough withOUT holidays. But damn, I need to get started ….! So much to do, so little time.

Jon Berger says:

I just don’t understand your issue with Christmas activities. I like nothing more than watching Deb put up lights and decorate the tree, and they are so pretty when she gets done.

Be says:

Yep Jon.

That’s the same reason she has “Holiday Spirit” – because I get to drag tons of boxes from the dungeon, put up the lights and help unpack 1,000 Santa and Frosty statues that she plants all over the house.

But I guess I should cry on Deb’s shoulder instead of yours.

Jon Berger says:

Oh yeah, I cannot forget to tell Jessie (our daughter) to get her mom a gift from me. What I don’t understand is why my sister thinks I am a pig sometimes during the wonderful holidays!?

Yum! I love pumpkin, and I still have a huge pumpkin left to process and cook. This looks like the perfect answer to all the high carb dinners happening at this time of year. I’ll definitely be trying it out. Thanks so much for sharing the recipe!

Martha says:

I made this yesterday to pack ahead for breakfasts this week. It is delicious. So glad I portioned it out or I could have eaten half the pie plate! I had only dried sage, used canned pumpkin, and a small sprinkle of red pepper flakes. This is a winner and will be on my Thanksgiving menu-maybe for breakfast that day before the big feast.

[…] Lemony Apple Carrot Bombs No Bake Chocolate Fudge Savory Pumpkin Pie […]

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe:  

 





From the blog

  • The Spiderman Blankie

    Once upon a time, boys and girls, this was a personal blog.  It came into being in February 2008 and contained photos and amusing …


  • The Zucchini Invasion

    Our vegetable garden is doing marvelously well this year. Boy, is it doing well. We’ve already harvested rhubarb, strawberries, raspberries (both red and black), …


  • The Sunflower Cake

    Oh, hai. Yes, it’s been a month.  Sorry about that. I’ve been cooking, of course, but have not had the time (or inclination, to …




Archives