About this recipe: With pumpkin pie increasingly popular, I thought - why not a savoury version? I love pumpkin and look forward to using it loads of different ways. This savoury pumpkin pie is easy and makes a lovely vegetarian main.
this is absolutely delicious! somehow roasting the pumpkin with thyme makes all the difference. easy to make too, and vegetarian. Thanks a lot. - 25 Oct 2013
I can see why atsirou specifies those cheeses, but I used cheddar because I had it in the fridge. I did add parmesan though, because the relatively bland pumpkin needs added flavour. If you're making your own pastry, 6 oz flour/3 oz fat makes enough for a 23cm dish. I like pastry made with half white and half wholemeal flour, and this time I used white Trex for the fat. I didn't have single cream, so I used full fat Greek yoghurt, which you can usually do when recipes say cream. I did put more like 2 tablespoons though, because a 23 cm dish is quite wide. As for the oven bit: with a fan oven, 180 is enough for the roasting and cooking. I found the roasting was ready in 30 mins and the cooking in 15-17. It's a great dish! I served it with steamed white cabbage tossed in walnut oil and caraway seeds. I had some more, cold, the next day, with stewed cherry tomatoes (the very last from the garden, thanks to the warm autumn we're having in Leicester, UK). - 05 Nov 2015