Savory Pumpkin Pie
A savory pumpkin pie featuring roasted pumpkin, crispy bacon, garlic, and chives, perfect for autumn gatherings or a comforting vegetarian main course with a rich flavor.
Ingredients
Instructions
- Cut pumpkin into slices, peel, dice, and cook in 1/3 cup water with chopped garlic over moderate heat for 20 minutes or until dry.
- Meanwhile, brown the bacon until crispy.
- Drain the bacon fat and reserve.
- Mix egg yolks with flour, cream, and milk in a bowl.
- Add chopped chives to the mixture.
- Lightly oil the pie dish.
- Place the deep dish pie shell in the prepared dish.
- Once the pumpkin is cooked, puree it.
- Add the cooked bacon and egg mixture to the pureed pumpkin and combine.
- Season with salt and pepper to taste.
- Pour the mixture into the prepared pie shell.
- Bake in a hot oven for 30 to 45 minutes until set.
- Serve hot with a salad.
Tips & Substitutions
For a richer flavor, consider using smoked bacon. If you want a vegetarian version, substitute the bacon with sautéed mushrooms and add a pinch of smoked paprika. Ensure the pumpkin is well-drained to avoid a soggy crust. You can also use canned pumpkin puree for convenience, adjusting the seasoning as necessary since it's often pre-seasoned. This pie is a great way to use up leftover pumpkin from your fall recipes.
Serving Suggestions
This savory pumpkin pie pairs wonderfully with a light salad, enhancing its flavors. Consider serving it with a dollop of sour cream or a sprinkle of extra chives on top. For a complete meal, serve alongside a hearty soup, such as Main Dish Pea Soup, to create a satisfying dining experience.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slices in the oven at 350°F (175°C) for about 10-15 minutes, or in the microwave for 1-2 minutes, until heated through. If the crust softens, you can crisp it up briefly in a hot oven.
Nutrition & Diet Analysis (per serving)
Each serving of Savory Pumpkin Pie contains roughly 464 calories, with 12g protein, 51g carbohydrates, and 25g fat. It is an excellent source of vitamin C (114% of the Daily Value), vitamin A (55% of the Daily Value), and iron (31% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 505mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of squash instead of pumpkin?
Yes, you can substitute pumpkin with butternut squash or acorn squash for a similar texture and taste. Just make sure to cook and puree the squash in the same manner as the pumpkin to maintain the recipe's integrity.
Is there a way to make this recipe gluten-free?
Absolutely! You can easily make this recipe gluten-free by using a gluten-free flour blend instead of regular flour in the egg mixture. Just ensure your pie crust is also gluten-free, which many stores offer or you can make from scratch.
What can I serve alongside the savory pumpkin pie?
This dish pairs excellently with a crisp green salad or roasted vegetables. For a heartier meal, consider serving it with Buttery Bacon Shrimp or any protein of your choice, making it a versatile main course option.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).