Savory Pumpkin Pie

November 7, 2011

Savory Pumpkin Pie

Margaret Penner, Tucson CSA

Imagine a delicious pumpkin curry with onions and greens; combine that with the satisfying mouthfeel of traditional pumpkin pie and voila: Savory pumpkin pie!  It started as a daydream of mine last winter and I was unable to find a recipe for anything like it on the web, so I figured out how to make it happen myself.  Like any pie, it’s a multi-step process, but it’s worth the time: I enjoy this dish several times a month.  As we enter the season of abundant greens and winter squash, here is a fresh take on pie.  (Of course, I change the spices and throw in any veggies I want to use up, as the mood strikes, but this is the basic recipe).

1 pie crust (9″)
2 cups pureed pumpkin or winter squash
1-2 bunches greens, chopped
1 onion, chopped
1 can evaporated milk
2 eggs
1 tablespoon curry powder
1 teaspoon cayenne pepper
1/2 teaspoon salt
1 teaspoon pepper

Saute greens, onions, and spices in a small amount of olive oil until just
done. Combine pumpkin, evaporated milk, and eggs in a large bowl, stirring until
consistent. Stir the sauteed mixture into the pumpkin mixture and pour into the pie
crust.

Bake at 400 for 15 minutes, then at 350 for 45 minutes until knife comes
out clean. Allow to cool before serving.

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