Friday, November 7, 2008

LoLo's Savory Pumpkin Pie

This year, I have pumpkin. A lot of pumpkin. Since canning it is not a recommended option, I am slowly, but surely, preparing all of it for the freezer.

I came across a recipe yesterday in the New York Times for Savory Pumpkin Pie. BBJ commandeered my computer to watch videos of herself while I was making dinner, so my pie was based on that recipe in theory only.

The pie came out tasty! I served it with a fresh loaf of bread, and lots of pepper. It needs that extra...something. It's very good cold, so it makes an excellent take-along lunch. Best of all, it uses nearly 4 cups of pumpkin! Hallelujah! I think next time, I might blend a little milk into the eggs before I add it to the pumpkin. My pie turned out a little more like scrambled eggs or quiche than custard, but it was still very tasty. Next time, I'll also add caramelized onions or at the very least, I'll cook up my garlic before adding it to give it a more "roasty" flavor.
Go crazy with the fillings. I might try another with parmiggiano-regianno and artichoke hearts. Mmmmm....

LoLo’s Savory Pumpkin Pie

Crust: (adapted from Betty Crocker)
Combine in a food processor:
1 cup flour
1/2 teaspoon salt
1/3 cup (5.3 T.) unsalted butter, cut into chunks.

Pulse until it resembles course meal, then slowly drizzle in as much of 2 T. ice water as you need to make the crust clump together. Do not let it form a ball. By that point, you'll have way too much water.
Gather your crust into a ball, flatten it into a disk, wrap it in plastic wrap and refrigerate one hour (or freeze 15 minutes). Roll it out and place it in your pie pan.

Preheat the oven to 375.

Combine in a food processor:
4 cups pumpkin (steamed, mashed, drained, or just use canned)
3 eggs
1 small zucchini, sliced
7 thin slices ham (deli meat), sliced
2 teaspoons kosher salt
½ teaspoon course-ground black pepper
2 teaspoons minced garlic
1 oz. pecorino-romano cheese, grated

Mix until thoroughly combined, but try to leave some chunks of veg, meg and cheese visible.

Pour this mixture into your pie crust. This filled a large pie plate just to the top.

Top with another 3-4 ounces of grated pecorino-romano cheese.

Bake for about 90 minutes. The pie is done when the cheese is golden brown. My pie puffed up, starting from the outside and working its way in.

1 comment:

  1. This sounds really good, especially for a brunch on a cold winter's day...I know they are right around the corner. I might have to experiment with this one!