grand old savory pumpkin pie

Name: Grand Old Savory Pumpkin Pie
Prep time: 45 min
Cook time: 40 min
Yield: 9
Cuisine: Southern
Ingredients: 2 pound(s) cubed raw pumpkin; 3 teaspoon(s) olive oil, divided; 1 cup(s) diced onion; 1 tablespoon(s) garlic,minced; - salt and pepper to taste; 1 cup(s) boiled jasmine rice or other short grain rice; 3 tablespoon(s) parmesan cheese; 2 large eggs; 1/2 teaspoon(s) ground nutmeg; 1/2 cup(s) ricotta cheese; 1 cup(s) shredded cheddar cheese; 1/4 cup(s) toasted pumpkin seeds; 1 large 9-inch pie shell; ## CRUST:; 1 cup(s) whole wheat flour; 1/2 cup(s) all purpose flour; 2 tablespoon(s) olive oil; 1/4 cup(s) ice water; 1/2 teaspoon(s) seasoned salt

(1 RATING)

93 Pinches 3 Photos

Pat Duran

Las Vegas, NV

Updated on Oct 28, 2012

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!

Rate

prep time 45 Min

cook time 40 Min

method Bake

yield 9- inch pie

Ingredients

2 pounds cubed raw pumpkin
3 teaspoons olive oil, divided
1 cup diced onion
1 tablespoon garlic,minced
- salt and pepper to taste
1 cup boiled jasmine rice or other short grain rice
3 tablespoons parmesan cheese
2 large eggs
1/2 teaspoon ground nutmeg
1/2 cup ricotta cheese
1 cup shredded cheddar cheese
1/4 cup toasted pumpkin seeds
1 large 9-inch pie shell
CRUST:
1 cup whole wheat flour
1/2 cup all purpose flour
2 tablespoons olive oil
1/4 cup ice water
1/2 teaspoon seasoned salt

How To Make grand old savory pumpkin pie

Step 1

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^.

Step 2

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.
Step 3

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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes