Pumpkin Pie for Dinner?!? YES! Since we love Savory Pies and Savory Pumpkin Uses, we figured that the intersection of the two would be a perfect way to use our last bit of fresh pumpkin for the season. So, we gathered up some onion, kale, black chanterelles, and gouda, and we made a pumpkin pie like no other.
Since this was so veggie rich, we figured it was a complete meal, and we served this pie a la carte (NOT a la mode). However, if you would like a side, this would go nicely with dressed field greens or Brussels Sprouts (Roasted or Shaved)!
Disclaimer: Make sure you don’t accidentally go into “Pumpkin Pie Autopilot mode” and put whipped cream on this one!
Time: 70-90 minutes (depending on whether you’re using a box grater or a food processor for your pumpkin)
- Pie Crust. Either use frozen or make your own Short Crust Pie Dough
- Fresh Pumpkin
- Red Onion
- Mushrooms. We used Black Chanterelles. Fresh or Dried will both work…if dried, just rehydrate in warm water for a few hours before use.
- Black Pepper
- An Egg
- Break Down your Pumpkin, and shred it with the shredding plate of your food processor or a box grater.
- Slice your onion, kale, and mushrooms.
- Heat some butter in a large pan (we used cast iron), and then add your onions.
- Sautee for a few minutes, and then add your kale, and allow it to begin to wilt.
- Add in your pumpkin, and sautee everything together for about 10-15 minutes until your pumpkin softens. Stir in some black pepper as everything cooks.
- As your pumpkin/kale/onions cook, preheat your oven to 350 degrees F.
- Add in your mushrooms, and cook for another 3-5 minutes.
- Form your pie crust in a pie dish.
- When your mushrooms have browned and softened a bit, scoop your entire pumpkin mixture into a bowl. Beat an egg, and fold it into your pumpkin mixture.
- Spread your pumpkin filling into your pie crust. Crimp your pie crust as you like. We folded it over the top since we didn’t have quite enough filling.
- Slice your cheese, and top your pie with it.
- Bake everything for about 40 minutes (until crust is a golden brown).
- Remove from the oven, slice, plate, devour, and enjoy!
Okay so I love everything about THIS! What a way to subvert pumpkin pie into a new and incredibly delicious-sounding territory. That is quite the lineup of amazing flavours 🙂
Thank you!!! If you wind up making it, please let us know what ingredients we use so we can try your ideas next year when we get more pumpkins!!!