Savoury pumpkin pie

    1 hour 30 min

    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.


    Île-de-France, France
    53 people made this

    Serves: 6 

    • 600g cubed pumpkin, skin removed (about 3cm cubes)
    • 4 large shallots, sliced into thick rounds
    • 2 tablespoons olive oil
    • salt and pepper to taste
    • 2 sprigs fresh thyme
    • 1 sheet shortcrust pastry
    • 2 eggs, beaten
    • 1 tablespoon single cream
    • 1 pinch grated nutmeg
    • 75g grated Gruyere cheese
    • 1 tablespoon grated Parmesan cheese

    Prep:20min  ›  Cook:1hr10min  ›  Ready in:1hr30min 

    1. Preheat the oven to 200 C / Gas 6.
    2. Toss the pumpkin and shallot in olive oil. Sprinkle with salt, pepper and the thyme leaves. Place in an even layer on a roasting tin or rimmed baking tray.
    3. Roast the pumpkin for 40 to 50 minutes, until tender. Remove from oven and set aside. Reduce the heat to 190 C / Gas 5.
    4. Roll out a sheet of pastry and line a 23cm pie dish. Cut away any excess pastry. Spoon the warm pumpkin mixture into the pastry case. Combine the eggs, cream, salt, pepper and nutmeg, and pour over the the pumpkin. Sprinkle the cheeses over the top.
    5. Bake in the oven for 20 to 30 minutes, or until the filling is set.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (2)


    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