A fall-inspired savory pumpkin pie makes a perfectly warm, cozy meal on cold autumn evenings. With whole-grain crust, creamy pumpkin filling, and toasted hazelnuts, this pie is our Fall favorite!
November came suddenly to our countryside, with lower temperatures and long foggy, rainy days. With lots of rain, we stayed at home, enjoying our fireplace, warm sweaters and cozy meals. Those of you who follow me on Instagram already know that I have a pretty serious crush on pumpkins, and every time I go grocery shopping, I bring home at least one of them. Autumn seems to pass so quickly by, and this year I decided to enjoy this beautiful season as much as I can - and that includes filling my house with pumpkins of every kind!
I love using pumpkin in my kitchen as well - soups, risottos, salads or cakes, pumpkin is really my go-to fall vegetable! Pies, both sweet and savory, make a big part of my fall baking, so I decided to combine two of my favorite fall things and make a super delicious savory pumpkin pie.
Whole grain crust made with spelt flour and olive oil is ideal for making savory pies, as it’s flaky and soft, easy to roll, and has a great taste. It’s a perfect option for no butter or no egg version, made with only four ingredients that you all have at home.
The recipe for this pie is vegetarian as I used fresh Stracchino cheese and semi-soft Taleggio cheese to emphasize the creaminess of the filling. Also, they go very well with the sweetness of the pumpkin and the nutty flavor of roasted hazelnuts. This savory pumpkin pie is one of our favorite easy recipes for weekday dinners when we crave something easy, indulging and in season!
Savory Pumpkin Pie with Whole Grain Crust, Mushrooms and Toasted Hazelnuts
Marija Gvozdenovic
INGREDIENTS
Serves 8
Prep. time: 25 minutes
Cooking time: 35 minutes
For the crust
300g spelt flour
50ml olive oil
½ tsp salt
ice-cold water
FOR THE FILLING
180g soft Stracchino cheese
150g semi-soft Taleggio cheese
400g fresh pumpkin
125g champignon mushrooms
1 medium onion
2 large eggs
3 tbsp olive oil
40g toasted hazelnuts (can be omitted)
ground black pepper to taste
salt to taste
a cup of water
METHOD
In a large bowl, mix together flour, salt, and olive oil. Start adding water, a spoon at the time. Knead the dough until elastic and smooth. Add more water if the dough feels dry or a bit more flour if it results too wet. Cover with plastic wrap and refrigerate for at least 40 minutes.
In a large pan, add 3 tbsp olive oil, add chopped onion and saute until golden. Add chopped mushrooms, pumpkin cubes, 1/2 cup of water and cook on medium heat. Add more water if needed. Add salt and pepper to taste. Make sure not to overcook it. Once the pumpkin and mushrooms are softened, remove from heat and let to cool for a few minutes.
Preheat your oven at 180 degrees Celsius. In a medium bowl, beat two eggs, add chopped cheese and cooked pumpkin. Mix well until combined. Add more salt or pepper if needed.
Roll out your dough on a lightly floured surface. Transfer it to a prepared baking pan (mine has a diameter of 25cm) and with a fork, make small holes. Pour the pumpkin filling over the crust and evenly sprinkle toasted hazelnuts. Bake for 35-40 minutes, or until the top of the pie is set, and the crust has a golden color. Serve warm and enjoy!
