Savory Pumpkin Pie



Stormy-Kym's Savory Pumpkin Pie

This pie is fantastic. This recipe is one of our favourite meals. My husband and I make this dish regularly. We love it! It's a great dish for vegetarians and kids devour it! I know that pumpkin isn't very popular over in the US but I highly recommend trying this dish. It's full of flavour and you can easily add different ingredients to suit your taste.

Jap/Kent Pumpkins

A very popular variety, Jap/Kent pumpkins
have ribbed green skin which is covered with
yellow flecks.

Butternut Pumpkin

Butternut pumpkins have a sweet and
slightly nutty flavour.

Ingredients

• 1kg (about 2 lbs) Japanese pumpkin or Butternut pumpkin
• 2 sheets puff pastry
• crushed garlic to taste
• 1 cup grated mozzarella
• ½ cup grated parmesan
• 1 egg
• extra virgin olive oil
• Salt and pepper to taste

Method

1. Peel and chop the pumpkin into slices, place in a roasting tray with a good coating of light olive oil and garlic to taste. Bake at 200C for 15-20 minutes.
2. Line a flan or cake tin with 1 sheet of puff pastry, prick the bottom thoroughly with a fork and blind bake at 200C (390 F) for 3-5 minutes.
3. Arrange the roasted pumpkin in the pastry shell and sprinkle with mozzarella and parmesan. Season with salt and pepper to taste. Place the pastry lid on top (sealing the edges with egg wash) and crimp together, bake at 220C (430 F) for 15-20 minutes or until golden.
4. Let cool before serving. Serve with a fresh salad or side of your choice. ENJOY!

Mmmmm Yummy!