Pillsbury Pie Crust
small pumpkins (or canned)
tablespoons curry powder
box refrigerated pie crust
Cut the pumpkins in half. Remove and rinse seeds. Rub some butter and salt on the pumpkin halves and roast until tender, about 45 minutes. Meanwhile, dry the seeds and mix them with a small amount of melted butter. Add a pinch of salt and curry powder and roast them about 15 minutes until crunchy.
Blend the pumpkin till smooth with a few splashes of milk. Add the curry powder to taste, nutmeg, eggs, and sugar and mix well. I highly suggest using this homemade curry powder curry powder recipe , but feel free to buy some at the store!
Chop the onions and finely dice the ginger, garlic, and chiles. Set aside about a teaspoon of onion and a pinch of the garlic for later.
Saute the onions in oil until fairly browned. Add the ginger, garlic, and chiles, cook 1 minute. Add the beef and cook until browned. If you buy lean beef, there wont be much fat, but if there is visible fat in the pan, drain it.
Time to build the pie! Lay out the bottom pie crust. Add the beef. There might be a little extra beef, so if it fills the pie too much, just leave some out. Next pour in the pumpkin.
If you want a little extra flourish, cut the extra pie crust into a jack-o-lantern shape and place it onto the pie!
More About This Recipe
- This is the second post in our Pumpkin Series this week. This pie features the unexpected -- it's not a dessert! Read on to see exactly what it is, and check back for more pumpkin recipes to come!
This is one of the most completely ridiculous meals I have ever made, and I am so glad to share it with you all here on tablespoon!!! Why is it so ridiculous? As you may know from my past posts on tablespoon, I like to combine 2 dishes into one meal. Well today, I am sort of combining 3 meals, and one of them happens to be a dessert! The results? Awesome!
This meal started from the thought that cinnamon and nutmeg are common in pumpkin pie, and also curry. Next I had the idea to add a little extra spice to make the pie savory. I wanted to add meat somehow but couldn't figure out where it would go. The first idea was shreddy meat chunks, but my final inspiration came from another pie... shephards pie! Ground beef on the bottom, and pumpkin would replace the potatoes on top! Wrap it all in a pie crust and you have a killer meal: Savory Pumpkin Pie.
You know I had to use real pumpkin for this one! Feel free to grab a few cans though if you prefer.
Onion, garlic, chile, and ginger go in with the ground beef.
Eggs, sugar, and the curry spice in with the pumpkin. Yes, I also think the pumpkin looks like a crazy old man with a sugar beard. Don't worry. You aren't seeing things.
Refrigerated pie crust was a huge time saver on this meal.
There was an extra pie crust, so I had my friend make a few cuts...
The jack o lantern has a face like "there is something in here that will surprise you..." and that thing is meat!
The cooked pie.
Pumpkin pie isn't complete without whipped cream! I made mine with the flavors of indian raita.
Sprinkled with the toasted pumpkin seeds. Tasty!
Dan Whalen is a blogger at The Food in my Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!
The plump pumpkins sitting on your doorstep might look pretty, but their flesh tends to be bland and stringy. When cooking, reach for smaller sugar pumpkins or kabocha squash. One of the best ways to prepare either is by roasting, which concentrates the sweet, earthy flavor—and one of the best ways to put it to use once you're done is this pizza. The name may sound gimmicky, but the combination of ingredients—mashed roasted pumpkin and sautéed pumpkin cubes, apple, sage, and a trio of gooey melted cheeses—is balanced and perfectly appropriate for fall.
It takes a long time to roast a pumpkin until it's tender—this recipe calls for an hour and a half in the oven—but the rich, caramelized sweetness that the pumpkin develops as a result makes it all worthwhile. That deepening of flavor makes strong spices, like cinnamon and cloves, unnecessary in this warming, golden soup. We do add a little maple syrup, which complements the sautéed leeks and onions without turning the soup into a dessert.
Pumpkin time? Let’s savory pumpkin pie!
It may be because it is the season and you can see it placidly sat on all greengrocer’s counters. It may be for its warm and enveloping color, which recalls that of the leaves on the trees or of the logs lit in the fireplace. Or it may be because I associate it with warm and velvety soups, creamy risottos and steaming tortelli dressed with melted butter and Parmesan cheese. In any case, fall is not fall if there is no pumpkin to cook in the kitchen!
Every year in this period I venture to search for new recipes to cook pumpkin. Two years ago, for example, I prepared pumpkin buns. Last year it was a great success the baked pumpkin salad with black cabbage, sage and hazelnuts by chef Samin Nosrat and published in her illuminating cookbook “Salt, fat, acid, heat “.
However, my natural inclination to look back rather than forward leads me almost always to peruse old regional cookbooks in search of ancient recipes, which tell a story related to the territory.And so I have to tell you that first of all in Liguria pumpkin is used to cook the savory pumpkin pie, a great autumn classic.
In the hinterland of Genoa there is a small village, Murta, which has built a gastronomical festival around its savory pumpkin pie. It takes place every year in November during the San Martino festivities and has become a popular phenomenon over the years.
In the west of the city, then, between the neighbourhood of Sestri Ponente, Pegli, Pra ‘and Voltri, they cook pumpkin farinata, which has nothing to do with the famous chickpea farinata. It is cooked in the oven in a large pan like farinata but it is a sheet of unleavened dough (like the one you will find in the recipe below) covered with grated raw pumpkin, seasoned with parmesan and oregano and baked. I discovered the existence of this pie yesterday doing some research for this post and in this moment in my kitchen there is some grated pumpkin giving its water and ready to be baked in this pie! If I like it I will post the recipe.
Today, however, I share the savory pumpkin pie recipe that has always been cooked in my house, which by the way, more or less, is the same that you can find in Ligurian cookbooks. Like most of the Italian Riviera savory pies, it’s a shell of thin layers of puff pastry made with flour, water and oil (not the classic puff pastry) that contains a dense, soft and velvety filling. The sweetness of the pumpkin here is balanced by the savouriness of the Parmesan and the freshness of the ricotta cheese. To add even more flavor there are those who add dry mushrooms in the filling.
Multiverse dish like all vegetable pies, savory pumpkin pie is a light single dish, a side dish or an aperitif if served in small squares. It is good hot or lukewarm. In short, it is always good as long as the pumpkin is sweet and tasty!
This rustic savory pie will keep for a couple of days in the refrigerator, covered with aluminum foil or plastic wrap, and reheated before serving. You can freeze the pie dough loaf wrapped in plastic wrap for around 1 month. You can also freeze the savory pie cooked, once it has cooled completely, or uncooked.
You could always replace the speck with prosciutto and the Fontina with caciocavallo cheese if you prefer. And why not try decorating your rustic savory pie with slices of sweet potato, mushrooms, or pumpkin for a seasonal touch?
5 Savory Pumpkin Recipes Guaranteed To Impress Your Guests
From pumpkin spice lattes and pumpkin-scented candles to pumpkin ice cream and, of course, pumpkin pies, everyone gets so pumpkin crazy this time of year, you’d think it was the only vegetables harvested in the fall. (It’s not.) And while an old-fashioned pumpkin pie is always a crowd-pleaser, after the third – okay, tenth – piece, most people are ready to move on. Pumpkin lovers, we’ve got you covered. Next time you’re in the mood to get creative in the kitchen (and impress your dinner party guests) try one of these five savory pumpkin recipes.
Pumpkin Beer Bread
Photo Credit: gimmesomeoven.com
It’s not fall unless a pumpkin ale is involved, right? This recipe contains three of our ultimate favs: beer, bread, and pumpkin. Still have ingredients left over after a pumpkin pie baking? Stir together with your favorite pumpkin ale, pour into a bread pan, and one hour later, you’ll have a nutty, savory treat hot from the oven.
Pumpkin Split Pea Soup
It’s almost soup season, and this is the perfect recipe to dip your toes into the world of those hearty, winter recipes. Filling, spicy and healthy (!), add a little pumpkin to your typical split pea and make it just that much better.
Savory Pumpkin Quiche
Easy as pie and perfect for brunch for the whole family, this autumnal recipe takes less than an hour to bake and combines pumpkin, seasonal vegetables, and just a touch of bacon to make a fluffy, steamy quiche.
Vanilla Pumpkin Skillet Cornbread
Photo Credit: runningtothekitchen.com
Still a pumpkin baked good, but this cornbread is rich with luscious flavors, like bourbon vanilla bean paste, maple syrup, and melted coconut oil. Why not drizzle a little bourbon syrup to finish or pair with a seasonal bourbon cocktail to really please the crowd.
Lasagna without tomato sauce? And no meat? This recipe may sound a little crazy, but the addition of pumpkin justifies the switch up on this Italian classic.
7 Savory Pies That Will Make You Forget About Sweets
Pie may be the MVP of the dessert table, but these savory recipes prove that it can be the star of breakfast or dinner too.
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Pie is often thought of as dessert, but it doesn’t have to be! No matter what meal, occasion or time of day, there’s a pie for every taste bud. There are some of the staples like shepherd's pie, quiche and chicken pot pie, but we're excited for these innovative recipes that deserve a spot on your list of go-tos. The best part? You can cook these along with the pros in the Food Network Kitchen app!
Ravioli and mozzarella and tomatoes, oh my! Every bit as delicious as it is beautiful, this crustless pie is our new favorite way to serve up store-bought ravioli. Switch up the ravioli fillings to reimagine this dish again and again.
Chicken, Sweet Potato Swiss chard Phyllo Pot Pie beauty, as seen on Food Network Kitchen Live.
Kolokythopita (Greek Savory Pumpkin Pie) &ndash
- 1 dose homemade dough or store bought phyllo
- 1 tablespoon black sesame seeds for sprinkling on top
- Extra olive oil for brushing the phyllos
- 750 grams butternut squash, grated
- 450 grams myzithra
- 2 tablespoons fennel fronds, finely chopped
- ½ cup olive oil
- ½ cup carolina rice or arborio
- Salt and freshly ground black pepper
- See step by step instructions how to make phyllo or if using store bought follow instructions given here.
- Grate the pumpkin and add myzithra, fennel, olive oil, rice, salt and freshly ground black pepper and mix well until the cheese becomes like cream.
- Brush your baking tin with olive oil.
- Make the first phyllo bigger than your baking tin so as to cover the sides of the tin.Brush with about two tablespoons of olive oil and proceed with the second phyllo. Do no brush the second phyllo as the filling is added.
- Add the last phyllo, cut the edges and join the phyllos together by pinching and twisting them to stick together.
- Brush with olive oil on top.
- Score the phyllos with a sharp knife to form the pieces and sprinkle some sesame seeds on top.
- Bake in a preheated oven, to 180 &omicron C for about 1 hour and 15 minutes or until it is golden brown on top.
- Remove to a wire rack to cool for about 15 minutes before serving.
At the end of making the pie there was some leftover phyllo from the bits and pieces cut, which I rolled out into another phyllo and made a few pischies, with honey.
Today is a National Holiday, as we are celebrating Ochi Day. To all my Greek and Cypriot friends and readers &ldquoChronia Polla&rdquo!
Savory Pumpkin Pie with Mushrooms
For the dough: Place flour on the work surface, mix with salt and create a well in the center. Add pieces of cold butter, egg and about 50 ml (approximately 1.7 ounces) of lukewarm water to well. Combine with a pastry cutter and then knead by hand to form a dough. Shape dough into a ball, wrap in plastic wrap and chill for about 30 minutes.
Preheat the oven to 180°C (approximately 350°F).
For the filling: Dice pumpkin flesh. Cut leek in half, rinse thoroughly and julienne. Slice chiles in half lengthwise, remove seeds and ribs and julienne. Heat butter in a pan and cook pumpkin, leek and chile for about 5 minutes. Season with salt, pepper, ginger and cayenne pepper. Combine crème fraîche, egg and curry powder.
Roll out dough between 2 sheets of parchment paper and press into the greased pie plate. Add egg mixture to pumpkin mixture. Pour filling onto dough and sprinkle with cheese. Bake for about 45 minutes.
Easy Pumpkin Pie
This easy pumpkin pie recipe is an effortless way to bake not one, but TWO delicious homemade pies. Zero pie dough skills required!
It’s perfect when you don’t have time to make a pumpkin pie 100% from scratch, but still want to enjoy that homemade flavor and aroma. I call it my “lazy” pumpkin pie.
Year after year, I make my signature tall pumpkin mousse pie completely from scratch all throughout fall season. From flaky all-butter pie crust to homemade pumpkin puree, that pumpkin mousse pie is simply AMAZING.
Well, fast forward to now, with 2 busy little boys around, it has become less and less realistic to bake that pie. Not to even mention multiple times in a season.
So I tweaked my original recipe and completely simplified it to fit our current lifestyle without giving up on delicious homemade pumpkin pie altogether.