Savoury Pumpkin Pie

    1 hour

    Not the sweet American kind of pumpkin pie but a beautiful savoury one with bacon and toasted hazelnuts.

    13 people made this

    Makes: 1 pie

    • 200g bacon, diced
    • oil, as needed
    • 1/2 glass white wine
    • 2 small onions, thinly sliced
    • 1 kg butternut pumpkin, diced
    • 40g hazelnuts
    • salt and pepper, to taste
    • 2 eggs, separated
    • 1 premade pie shell

    Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

    1. Fry the bacon in a saucepan with a little oil. When crispy, drain on paper towels.
    2. Add the wine to the saucepan and simmer until almost evaporated, then add the onions. Cook until caramelised but not burned.
    3. Add the pumpkin and cook over low heat, stirring occasionally, for 20 minutes. Once tender, puree the pumpkin with a stick blender. Let cool.
    4. Toast the hazelnuts in a dry pan then coarsely dice. Add to the puree along with the bacon and season to taste.
    5. Beat the egg yolks and add to the mixture. Beat the egg whites until firm and fold into the mixture. Preheat oven to 180 degrees C.
    6. Pour the puree into the pie shell and bake until set, about 30 minutes.

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