Grand Old Savory Pumpkin Pie

Pat Duran


This is one of my Grandma Galmore's Alabama pies. She made great pecans pies too!
This pie is filled with great vegetables, ricotta and spices with a little Arborio rice mixed in-
Hope you like this for brunch or lunch!

pinch tips: How to Cut a Watermelon



9-inch pie


45 Min


40 Min




2 lb
cubed raw pumpkin
3 tsp
olive oil, divided
1 c
diced onion
1 Tbsp
salt and pepper to taste
1 c
boiled jasmine rice or other short grain rice
3 Tbsp
parmesan cheese
2 large
1/2 tsp
ground nutmeg
1/2 c
ricotta cheese
1 c
shredded cheddar cheese
1/4 c
toasted pumpkin seeds
1 large
9-inch pie shell


1 c
whole wheat flour
1/2 c
all purpose flour
2 Tbsp
olive oil
1/4 c
ice water
1/2 tsp
seasoned salt

Directions Step-By-Step

Pie Crust:
Mix together the flours and olive oil and salt-in a mixing bowl with a pastry blender, until small crumbs appear.. add enough ice water to make a soft dough for pie crust. Pat into a circle and place between plastic wrap and place in the fridge for 40 minutes,or until ready to use. Then roll out and line the pie tin. Pour the filling in and bake for 40-50 minutes at 350^.
Heat oven to 450^. Peel and cube the fresh pumpkin and put it in a roasting pan, drizzle with a little olive oil if desired.Cover and roast for 45 minutes, when finished baking and fork tender; drain any liquid away.
Place 2 Tablespoons of oil in a large skillet, add the pumpkin, onions, salt,pepper and garlic- sauté until onions are translucent and pumpkin has become very soft and breaks up. Remove from heat. Stir in rice, and Parmesan cheese.
Pour into pie crust. Sprinkle shredded cheese over top.
Combine eggs,ricotta, milk and nutmeg, beating well and pour evenly over pie ingredients.
Sprinkle toasted pumpkin seeds on top.
Bake in the oven for 40 to 45 minutes.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Southern