Grand Old Savory Pumpkin Pie

Name: Grand Old Savory Pumpkin Pie
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Yield: 9-inch pie
Cuisine: Southern
Ingredients: 2 lb cubed raw pumpkin; 3 tsp olive oil, divided; 1 c diced onion; 1 Tbsp garlic,minced; salt and pepper to taste; 1 c boiled jasmine rice or other short grain rice; 3 Tbsp parmesan cheese; 2 large eggs; 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; CRUST:; 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

By Pat Duran
@kitchenChatter

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!

Rating:

★★★★★ 1 vote5

Comments:

11 Comments

Serves:

9-inch pie

Prep:

45 Min

Cook:

40 Min

Method:

Bake

Ingredients

Add to Grocery List

2 lb

cubed raw pumpkin
3 tsp

olive oil, divided
1 c

diced onion
1 Tbsp

garlic,minced
·

salt and pepper to taste
1 c

boiled jasmine rice or other short grain rice
3 Tbsp

parmesan cheese
2 large

eggs
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
CRUST:
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

How to Make Grand Old Savory Pumpkin Pie

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^.
Filling:
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.