Recipe: Pumpkin savory pie with almonds and ginger
Savory pies and pizza with herbs and spices
November 26, 2013
I often cook grilled pumpkin with honey and ginger, perfect as a side dish, but also for sandwiches and starters. This time I used it as a filling for a pie, drizzled with blue cheese and topped with almonds.
Pumpkin savory pie with almonds and ginger
Ingredients
700g pumpkin
1 tsp honey
1 tbsp minced ginger
250g shortcrust pastry
3 tbsp almonds
50g gorgonzola
2 eggs
50ml single cream
3 tbsp milk
 Directions
Remove peel and seeds from the pumpkin and cut into thick slices about half a centimeter. Place into a baking pan in a single layer and sprinkle with a honey and chopped ginger.
Bake in the oven for 10-15 minutes.
Boil water in a saucepan, remove from heat and keep the almonds to soak for a few minutes, then peel and slice them into halves.
Place the shortcrust pastry in a buttered pan, put the gorgonzola into pieces, then cover with the roasted pumpkin slices.
Beat the eggs with the milk and single cream and pour over the pumpkin. Sprinkle with the almonds and bake at 180 degrees for 25-30 minutes, until golden brown.
 Four years ago:
Apple Tea with Thanksgiving herbs
I'm hosting Weekend Herb Blogging this week (November 25th to December 1st).
Weekend Herb Blogging is an event started by Kalyn from Kalyn's Kitchen and now handled by Haalo from Cook (almost) anything at least once.
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