Savoury Pumpkin Pie
-
- pumpkin
- onions
- garlic cloves
- bay leaves
- mushrooms
- rosemary
- thyme
- plain flour
- tomato puree
- miso paste
- veg stock
- ready rolled puff pastry sheets*
- Non-dairy milk
How to make it
Preheat your oven to 180C (350F).
Chop your pumpkin in half, removing the stem and scooping out the pumpkin flesh and seeds from the inside.*
Peel off the pumpkin skin. This can be made easier by cutting the pumpkin into wedges.
Chop the pumpkin into bite sized cubes and add to a baking tray. Drizzle over olive oil, season with salt and pepper, and bake in oven for 35-45 minutes, until softened.
Meanwhile, chop your onions, garlic and mushrooms. Remove the thyme and rosemary from their stems, and finely chop.
When the pumpkin is nearly ready (about 5-10 minutes to go) heat some oil in a pan over medium heat and add the onions. Fry until softened and then add the minced garlic and bay leaves, frying for a couple more minutes.
Next add the herbs and mushrooms, stirring through. Leave the mushrooms until they have reduced a bit and then give a stir. Keep cooking for around 10-15 minutes until the mushrooms are totally reduced.
When the pumpkin is ready, remove from oven and add into the pan with the flour, tomato puree, miso paste and vegetable stock. Bring to a boil and then turn down to simmer until the mixture has thickened.
Taste and season with salt and pepper. Remove from the heat and leave to cool.
When the mixture has cooled off (it doesnât have to be cold, just so that there is no steam), youâre ready to assemble your pie. Remove the bay leaves from the mixture. Turn the oven back on to preheat at 180C (350F).
How to assemble the pumpkin pie
In a rectangular baking dish, flour the surface and then layer your ready-rolled puff pastry along the base. Cut the excess pastry to the size of the tray.
Fill the dish with the mushroom and pumpkin pie filling. Brush some non-dairy milk along the edges of the pastry.
Cover your filling with the other sheet of puff pastry and seal the edges together. Cut off the excess pastry. You can crimp the edges together by pressing with your fingertips to create a curved shape (see video).
Use the extra pastry you cut off to roll out and cut into decoration for the top of the pastry. I went for three seasonal leaves.
Brush the top with non-dairy milk and bake in oven for 25-30 minutes until golden brown. Serve and enjoy!
Follow my roasted pumpkin seed recipe to make use of your pumpkin seeds rather than throwing them away.
You can go to town with the decorations for the top of the pie, just keep in mind with puff pastry it will shrink and puff up, so better to create the shapes slightly bigger than you want in the end.
Try this recipe with a variety of other vegetables, including other seasonal ones, at other times of the year.
You can also use ready-rolled shortcrust pastry if you prefer!
More delicious pumpkin recipes
Did you make this savoury pumpkin pie recipe? Take a photo and hashtag it #MadeleineOlivia. I love seeing your creations on Instagram, Facebook, and Twitter.
Posts sometimes contain affiliate links where I earn a small commission. Read more about it here.
Vegan Savoury Pumpkin Pie
Ingredients
- 1 medium pumpkin (approx. 1kg)
- 2 onions
- 3 garlic cloves
- 2 bay leaves
- 350g mushrooms
- Sprig of rosemary
- Sprig of thyme
- 2 tbsp tbsp plain flour
- 1 tbsp tomato puree
- 1 tsp miso paste
- 300 ml veg stock
- Salt and pepper
- 2x ready rolled puff pastry sheets*
- Non-dairy milk ((for a wash))
Instructions
- Preheat your oven to 180C (350F).
- Chop your pumpkin in half, removing the stem and scooping out the pumpkin flesh and seeds from the inside.*
- Peel off the pumpkin skin. This can be made easier by cutting the pumpkin into wedges.
- Chop the pumpkin into bite sized cubes and add to a baking tray. Drizzle over olive oil, season with salt and pepper, and bake in oven for 35-45 minutes, until softened.
- Meanwhile, chop your onions, garlic and mushrooms. Remove the thyme and rosemary from their stems, and finely chop.
- When the pumpkin is nearly ready (about 5-10 minutes to go) heat some oil in a pan over medium heat and add the onions. Fry until softened and then add the minced garlic and bay leaves, frying for a couple more minutes.
- Next add the herbs and mushrooms, stirring through. Leave the mushrooms until they have reduced a bit and then give a stir. Keep cooking for around 10-15 minutes until the mushrooms are totally reduced.
- When the pumpkin is ready, remove from oven and add into the pan with the flour, tomato puree, miso paste and vegetable stock. Bring to a boil and then turn down to simmer until the mixture has thickened.
- Taste and season with salt and pepper. Remove from the heat and leave to cool.
- When the mixture has cooled off (it doesnât have to be cold, just so that there is no steam), youâre ready to assemble your pie. Remove the bay leaves from the mixture. Turn the oven back on to preheat at 180C (350F).
- In a rectangular baking dish, flour the surface and then layer your ready-rolled puff pastry along the base. Cut the excess pastry to the size of the tray.
- Fill the dish with the mushroom and pumpkin pie filling. Brush some non-dairy milk along the edges of the pastry.
- Cover your filling with the other sheet of puff pastry and seal the edges together. Cut off the excess pastry. You can crimp the edges together by pressing with your fingertips to create a curved shape (see video).
- Use the extra pastry you cut off to roll out and cut into decoration for the top of the pastry. I went for three seasonal leaves.
- Brush the top with non-dairy milk and bake in oven for 25-30 minutes until golden brown. Serve and enjoy!
Video
Notes
- *Follow my roasted pumpkin seed recipe to make use of your pumpkin seeds rather than throwing them away.
- You can go to town with the decorations for the top of the pie, just keep in mind with puff pastry it will shrink and puff up, so better to create the shapes slightly bigger than you want in the end.
- Try this recipe with a variety of other vegetables, including other seasonal ones, at other times of the year.
- You can also use ready-rolled shortcrust pastry if you prefer!
Nutrition
âď¸âď¸âď¸âď¸âď¸ Don't forget to rate this recipe!
We appreciate your feedback! It's really helpful for other readers to read your reviews, adaptations, and suggestions! Have a question? Weâll personally respond within 48 hours.
[/vc_column_text][/vc_column][/vc_row]
Share this savoury pumpkin pie with family and friends on a rainy autumn weekend.
What you need to make savoury pumpkin pie
-
- pumpkin
- onions
- garlic cloves
- bay leaves
- mushrooms
- rosemary
- thyme
- plain flour
- tomato puree
- miso paste
- veg stock
- ready rolled puff pastry sheets*
- Non-dairy milk
How to make it
Preheat your oven to 180C (350F).
Chop your pumpkin in half, removing the stem and scooping out the pumpkin flesh and seeds from the inside.*
Peel off the pumpkin skin. This can be made easier by cutting the pumpkin into wedges.
Chop the pumpkin into bite sized cubes and add to a baking tray. Drizzle over olive oil, season with salt and pepper, and bake in oven for 35-45 minutes, until softened.
Meanwhile, chop your onions, garlic and mushrooms. Remove the thyme and rosemary from their stems, and finely chop.
When the pumpkin is nearly ready (about 5-10 minutes to go) heat some oil in a pan over medium heat and add the onions. Fry until softened and then add the minced garlic and bay leaves, frying for a couple more minutes.
Next add the herbs and mushrooms, stirring through. Leave the mushrooms until they have reduced a bit and then give a stir. Keep cooking for around 10-15 minutes until the mushrooms are totally reduced.
When the pumpkin is ready, remove from oven and add into the pan with the flour, tomato puree, miso paste and vegetable stock. Bring to a boil and then turn down to simmer until the mixture has thickened.
Taste and season with salt and pepper. Remove from the heat and leave to cool.
When the mixture has cooled off (it doesnât have to be cold, just so that there is no steam), youâre ready to assemble your pie. Remove the bay leaves from the mixture. Turn the oven back on to preheat at 180C (350F).
How to assemble the pumpkin pie
In a rectangular baking dish, flour the surface and then layer your ready-rolled puff pastry along the base. Cut the excess pastry to the size of the tray.
Fill the dish with the mushroom and pumpkin pie filling. Brush some non-dairy milk along the edges of the pastry.
Cover your filling with the other sheet of puff pastry and seal the edges together. Cut off the excess pastry. You can crimp the edges together by pressing with your fingertips to create a curved shape (see video).
Use the extra pastry you cut off to roll out and cut into decoration for the top of the pastry. I went for three seasonal leaves.
Brush the top with non-dairy milk and bake in oven for 25-30 minutes until golden brown. Serve and enjoy!
Follow my roasted pumpkin seed recipe to make use of your pumpkin seeds rather than throwing them away.
You can go to town with the decorations for the top of the pie, just keep in mind with puff pastry it will shrink and puff up, so better to create the shapes slightly bigger than you want in the end.
Try this recipe with a variety of other vegetables, including other seasonal ones, at other times of the year.
You can also use ready-rolled shortcrust pastry if you prefer!
More delicious pumpkin recipes
Did you make this savoury pumpkin pie recipe? Take a photo and hashtag it #MadeleineOlivia. I love seeing your creations on Instagram, Facebook, and Twitter.
Posts sometimes contain affiliate links where I earn a small commission. Read more about it here.
Vegan Savoury Pumpkin Pie
Ingredients
- 1 medium pumpkin (approx. 1kg)
- 2 onions
- 3 garlic cloves
- 2 bay leaves
- 350g mushrooms
- Sprig of rosemary
- Sprig of thyme
- 2 tbsp tbsp plain flour
- 1 tbsp tomato puree
- 1 tsp miso paste
- 300 ml veg stock
- Salt and pepper
- 2x ready rolled puff pastry sheets*
- Non-dairy milk ((for a wash))
Instructions
- Preheat your oven to 180C (350F).
- Chop your pumpkin in half, removing the stem and scooping out the pumpkin flesh and seeds from the inside.*
- Peel off the pumpkin skin. This can be made easier by cutting the pumpkin into wedges.
- Chop the pumpkin into bite sized cubes and add to a baking tray. Drizzle over olive oil, season with salt and pepper, and bake in oven for 35-45 minutes, until softened.
- Meanwhile, chop your onions, garlic and mushrooms. Remove the thyme and rosemary from their stems, and finely chop.
- When the pumpkin is nearly ready (about 5-10 minutes to go) heat some oil in a pan over medium heat and add the onions. Fry until softened and then add the minced garlic and bay leaves, frying for a couple more minutes.
- Next add the herbs and mushrooms, stirring through. Leave the mushrooms until they have reduced a bit and then give a stir. Keep cooking for around 10-15 minutes until the mushrooms are totally reduced.
- When the pumpkin is ready, remove from oven and add into the pan with the flour, tomato puree, miso paste and vegetable stock. Bring to a boil and then turn down to simmer until the mixture has thickened.
- Taste and season with salt and pepper. Remove from the heat and leave to cool.
- When the mixture has cooled off (it doesnât have to be cold, just so that there is no steam), youâre ready to assemble your pie. Remove the bay leaves from the mixture. Turn the oven back on to preheat at 180C (350F).
- In a rectangular baking dish, flour the surface and then layer your ready-rolled puff pastry along the base. Cut the excess pastry to the size of the tray.
- Fill the dish with the mushroom and pumpkin pie filling. Brush some non-dairy milk along the edges of the pastry.
- Cover your filling with the other sheet of puff pastry and seal the edges together. Cut off the excess pastry. You can crimp the edges together by pressing with your fingertips to create a curved shape (see video).
- Use the extra pastry you cut off to roll out and cut into decoration for the top of the pastry. I went for three seasonal leaves.
- Brush the top with non-dairy milk and bake in oven for 25-30 minutes until golden brown. Serve and enjoy!
Video
Notes
- *Follow my roasted pumpkin seed recipe to make use of your pumpkin seeds rather than throwing them away.
- You can go to town with the decorations for the top of the pie, just keep in mind with puff pastry it will shrink and puff up, so better to create the shapes slightly bigger than you want in the end.
- Try this recipe with a variety of other vegetables, including other seasonal ones, at other times of the year.
- You can also use ready-rolled shortcrust pastry if you prefer!
Nutrition
âď¸âď¸âď¸âď¸âď¸ Don't forget to rate this recipe!
We appreciate your feedback! It's really helpful for other readers to read your reviews, adaptations, and suggestions! Have a question? Weâll personally respond within 48 hours.
[/vc_column_text][/vc_column][/vc_row]
Share this savoury pumpkin pie with family and friends on a rainy autumn weekend.
What you need to make savoury pumpkin pie
-
- pumpkin
- onions
- garlic cloves
- bay leaves
- mushrooms
- rosemary
- thyme
- plain flour
- tomato puree
- miso paste
- veg stock
- ready rolled puff pastry sheets*
- Non-dairy milk
How to make it
Preheat your oven to 180C (350F).
Chop your pumpkin in half, removing the stem and scooping out the pumpkin flesh and seeds from the inside.*
Peel off the pumpkin skin. This can be made easier by cutting the pumpkin into wedges.
Chop the pumpkin into bite sized cubes and add to a baking tray. Drizzle over olive oil, season with salt and pepper, and bake in oven for 35-45 minutes, until softened.
Meanwhile, chop your onions, garlic and mushrooms. Remove the thyme and rosemary from their stems, and finely chop.
When the pumpkin is nearly ready (about 5-10 minutes to go) heat some oil in a pan over medium heat and add the onions. Fry until softened and then add the minced garlic and bay leaves, frying for a couple more minutes.
Next add the herbs and mushrooms, stirring through. Leave the mushrooms until they have reduced a bit and then give a stir. Keep cooking for around 10-15 minutes until the mushrooms are totally reduced.
When the pumpkin is ready, remove from oven and add into the pan with the flour, tomato puree, miso paste and vegetable stock. Bring to a boil and then turn down to simmer until the mixture has thickened.
Taste and season with salt and pepper. Remove from the heat and leave to cool.
When the mixture has cooled off (it doesnât have to be cold, just so that there is no steam), youâre ready to assemble your pie. Remove the bay leaves from the mixture. Turn the oven back on to preheat at 180C (350F).
How to assemble the pumpkin pie
In a rectangular baking dish, flour the surface and then layer your ready-rolled puff pastry along the base. Cut the excess pastry to the size of the tray.
Fill the dish with the mushroom and pumpkin pie filling. Brush some non-dairy milk along the edges of the pastry.
Cover your filling with the other sheet of puff pastry and seal the edges together. Cut off the excess pastry. You can crimp the edges together by pressing with your fingertips to create a curved shape (see video).
Use the extra pastry you cut off to roll out and cut into decoration for the top of the pastry. I went for three seasonal leaves.
Brush the top with non-dairy milk and bake in oven for 25-30 minutes until golden brown. Serve and enjoy!
Follow my roasted pumpkin seed recipe to make use of your pumpkin seeds rather than throwing them away.
You can go to town with the decorations for the top of the pie, just keep in mind with puff pastry it will shrink and puff up, so better to create the shapes slightly bigger than you want in the end.
Try this recipe with a variety of other vegetables, including other seasonal ones, at other times of the year.
You can also use ready-rolled shortcrust pastry if you prefer!
More delicious pumpkin recipes
Did you make this savoury pumpkin pie recipe? Take a photo and hashtag it #MadeleineOlivia. I love seeing your creations on Instagram, Facebook, and Twitter.
Posts sometimes contain affiliate links where I earn a small commission. Read more about it here.
Vegan Savoury Pumpkin Pie
Ingredients
- 1 medium pumpkin (approx. 1kg)
- 2 onions
- 3 garlic cloves
- 2 bay leaves
- 350g mushrooms
- Sprig of rosemary
- Sprig of thyme
- 2 tbsp tbsp plain flour
- 1 tbsp tomato puree
- 1 tsp miso paste
- 300 ml veg stock
- Salt and pepper
- 2x ready rolled puff pastry sheets*
- Non-dairy milk ((for a wash))
Instructions
- Preheat your oven to 180C (350F).
- Chop your pumpkin in half, removing the stem and scooping out the pumpkin flesh and seeds from the inside.*
- Peel off the pumpkin skin. This can be made easier by cutting the pumpkin into wedges.
- Chop the pumpkin into bite sized cubes and add to a baking tray. Drizzle over olive oil, season with salt and pepper, and bake in oven for 35-45 minutes, until softened.
- Meanwhile, chop your onions, garlic and mushrooms. Remove the thyme and rosemary from their stems, and finely chop.
- When the pumpkin is nearly ready (about 5-10 minutes to go) heat some oil in a pan over medium heat and add the onions. Fry until softened and then add the minced garlic and bay leaves, frying for a couple more minutes.
- Next add the herbs and mushrooms, stirring through. Leave the mushrooms until they have reduced a bit and then give a stir. Keep cooking for around 10-15 minutes until the mushrooms are totally reduced.
- When the pumpkin is ready, remove from oven and add into the pan with the flour, tomato puree, miso paste and vegetable stock. Bring to a boil and then turn down to simmer until the mixture has thickened.
- Taste and season with salt and pepper. Remove from the heat and leave to cool.
- When the mixture has cooled off (it doesnât have to be cold, just so that there is no steam), youâre ready to assemble your pie. Remove the bay leaves from the mixture. Turn the oven back on to preheat at 180C (350F).
- In a rectangular baking dish, flour the surface and then layer your ready-rolled puff pastry along the base. Cut the excess pastry to the size of the tray.
- Fill the dish with the mushroom and pumpkin pie filling. Brush some non-dairy milk along the edges of the pastry.
- Cover your filling with the other sheet of puff pastry and seal the edges together. Cut off the excess pastry. You can crimp the edges together by pressing with your fingertips to create a curved shape (see video).
- Use the extra pastry you cut off to roll out and cut into decoration for the top of the pastry. I went for three seasonal leaves.
- Brush the top with non-dairy milk and bake in oven for 25-30 minutes until golden brown. Serve and enjoy!
Video
Notes
- *Follow my roasted pumpkin seed recipe to make use of your pumpkin seeds rather than throwing them away.
- You can go to town with the decorations for the top of the pie, just keep in mind with puff pastry it will shrink and puff up, so better to create the shapes slightly bigger than you want in the end.
- Try this recipe with a variety of other vegetables, including other seasonal ones, at other times of the year.
- You can also use ready-rolled shortcrust pastry if you prefer!
Nutrition
âď¸âď¸âď¸âď¸âď¸ Don't forget to rate this recipe!
We appreciate your feedback! It's really helpful for other readers to read your reviews, adaptations, and suggestions! Have a question? Weâll personally respond within 48 hours.
[/vc_column_text][/vc_column][/vc_row]
Share this savoury pumpkin pie with family and friends on a rainy autumn weekend.
What you need to make savoury pumpkin pie
-
- pumpkin
- onions
- garlic cloves
- bay leaves
- mushrooms
- rosemary
- thyme
- plain flour
- tomato puree
- miso paste
- veg stock
- ready rolled puff pastry sheets*
- Non-dairy milk
How to make it
Preheat your oven to 180C (350F).
Chop your pumpkin in half, removing the stem and scooping out the pumpkin flesh and seeds from the inside.*
Peel off the pumpkin skin. This can be made easier by cutting the pumpkin into wedges.
Chop the pumpkin into bite sized cubes and add to a baking tray. Drizzle over olive oil, season with salt and pepper, and bake in oven for 35-45 minutes, until softened.
Meanwhile, chop your onions, garlic and mushrooms. Remove the thyme and rosemary from their stems, and finely chop.
When the pumpkin is nearly ready (about 5-10 minutes to go) heat some oil in a pan over medium heat and add the onions. Fry until softened and then add the minced garlic and bay leaves, frying for a couple more minutes.
Next add the herbs and mushrooms, stirring through. Leave the mushrooms until they have reduced a bit and then give a stir. Keep cooking for around 10-15 minutes until the mushrooms are totally reduced.
When the pumpkin is ready, remove from oven and add into the pan with the flour, tomato puree, miso paste and vegetable stock. Bring to a boil and then turn down to simmer until the mixture has thickened.
Taste and season with salt and pepper. Remove from the heat and leave to cool.
When the mixture has cooled off (it doesn’t have to be cold, just so that there is no steam), you’re ready to assemble your pie. Remove the bay leaves from the mixture. Turn the oven back on to preheat at 180C (350F).
How to assemble the pumpkin pie
In a rectangular baking dish, flour the surface and then layer your ready-rolled puff pastry along the base. Cut the excess pastry to the size of the tray.
Fill the dish with the mushroom and pumpkin pie filling. Brush some non-dairy milk along the edges of the pastry.
Cover your filling with the other sheet of puff pastry and seal the edges together. Cut off the excess pastry. You can crimp the edges together by pressing with your fingertips to create a curved shape (see video).
Use the extra pastry you cut off to roll out and cut into decoration for the top of the pastry. I went for three seasonal leaves.
Brush the top with non-dairy milk and bake in oven for 25-30 minutes until golden brown. Serve and enjoy!
Follow my roasted pumpkin seed recipe to make use of your pumpkin seeds rather than throwing them away.
You can go to town with the decorations for the top of the pie, just keep in mind with puff pastry it will shrink and puff up, so better to create the shapes slightly bigger than you want in the end.
Try this recipe with a variety of other vegetables, including other seasonal ones, at other times of the year.
You can also use ready-rolled shortcrust pastry if you prefer!
More delicious pumpkin recipes
Did you make this savoury pumpkin pie recipe? Take a photo and hashtag it #MadeleineOlivia. I love seeing your creations on Instagram, Facebook, and Twitter.
Posts sometimes contain affiliate links where I earn a small commission. Read more about it here.
Vegan Savoury Pumpkin Pie
Ingredients
- 1 medium pumpkin (approx. 1kg)
- 2 onions
- 3 garlic cloves
- 2 bay leaves
- 350g mushrooms
- Sprig of rosemary
- Sprig of thyme
- 2 tbsp tbsp plain flour
- 1 tbsp tomato puree
- 1 tsp miso paste
- 300 ml veg stock
- Salt and pepper
- 2x ready rolled puff pastry sheets*
- Non-dairy milk ((for a wash))
Instructions
- Preheat your oven to 180C (350F).
- Chop your pumpkin in half, removing the stem and scooping out the pumpkin flesh and seeds from the inside.*
- Peel off the pumpkin skin. This can be made easier by cutting the pumpkin into wedges.
- Chop the pumpkin into bite sized cubes and add to a baking tray. Drizzle over olive oil, season with salt and pepper, and bake in oven for 35-45 minutes, until softened.
- Meanwhile, chop your onions, garlic and mushrooms. Remove the thyme and rosemary from their stems, and finely chop.
- When the pumpkin is nearly ready (about 5-10 minutes to go) heat some oil in a pan over medium heat and add the onions. Fry until softened and then add the minced garlic and bay leaves, frying for a couple more minutes.
- Next add the herbs and mushrooms, stirring through. Leave the mushrooms until they have reduced a bit and then give a stir. Keep cooking for around 10-15 minutes until the mushrooms are totally reduced.
- When the pumpkin is ready, remove from oven and add into the pan with the flour, tomato puree, miso paste and vegetable stock. Bring to a boil and then turn down to simmer until the mixture has thickened.
- Taste and season with salt and pepper. Remove from the heat and leave to cool.
- When the mixture has cooled off (it doesn’t have to be cold, just so that there is no steam), you’re ready to assemble your pie. Remove the bay leaves from the mixture. Turn the oven back on to preheat at 180C (350F).
- In a rectangular baking dish, flour the surface and then layer your ready-rolled puff pastry along the base. Cut the excess pastry to the size of the tray.
- Fill the dish with the mushroom and pumpkin pie filling. Brush some non-dairy milk along the edges of the pastry.
- Cover your filling with the other sheet of puff pastry and seal the edges together. Cut off the excess pastry. You can crimp the edges together by pressing with your fingertips to create a curved shape (see video).
- Use the extra pastry you cut off to roll out and cut into decoration for the top of the pastry. I went for three seasonal leaves.
- Brush the top with non-dairy milk and bake in oven for 25-30 minutes until golden brown. Serve and enjoy!
Video
Notes
- *Follow my roasted pumpkin seed recipe to make use of your pumpkin seeds rather than throwing them away.
- You can go to town with the decorations for the top of the pie, just keep in mind with puff pastry it will shrink and puff up, so better to create the shapes slightly bigger than you want in the end.
- Try this recipe with a variety of other vegetables, including other seasonal ones, at other times of the year.
- You can also use ready-rolled shortcrust pastry if you prefer!
Nutrition
⭐️⭐️⭐️⭐️⭐️ Don't forget to rate this recipe!
We appreciate your feedback! It's really helpful for other readers to read your reviews, adaptations, and suggestions! Have a question? We’ll personally respond within 48 hours.
One comment
R
Fan oven, or conventional?