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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
  • 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
  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

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