Savory Pumpkin Pie - Something different for Thanksgiving

November 16, 2012
1 Ratings
  • Serves 8
Author Notes

It looks like pumpkin pie, it smell like pumpkin pie, but it’s not pumpkin pie. It is savory and spicy. Give it a try —May I have that recipe

What You'll Need
  • 1 pie crust store bought or home made
  • 2 medium size onions, sliced thin
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon agave nectar
  • 1 tablespoon water
  • 1/8 teaspoon salt to taste
  • 2 eggs
  • 3 egg whites
  • 1/4 salt
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1/8 teaspoon cayenne pepper (optional)
  • 1 15 oz can pumpkin puree (NOT pumpkin pie filling!)
  • 1 cup plain 2% greek yogurt
  • 1 cup chopped walnuts
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon sumac or lemon pepper
  • 1/8 teaspoon salt
  • 1 tablespoon brown sugar
  1. Preheat oven to 350F
  2. Roll out the dough on a floured surface into a round disk, big enough to fit a non-stick 11?x1.5? with removable bottom tart pan (approximately 13 inches).
  3. Roll dough over rolling pin and carefully unroll it onto the tart pan. Press it evenly with your fingers so the dough comes up the sides of the pan.
  4. Prick the bottom and sides with a fork and bake for 12-15 minutes. Set aside to cool
  5. In the meantime, sauté the onions in olive oil in a large skillet at medium-high heat for about 5 minutes. Add balsamic vinegar, agave and water. Reduce heat to low and continue cooking for another 5-7 minutes. Set aside
  6. Beat eggs and egg whites in a large bowl. Season with ¼ teaspoon salt, add pumpkin puree and all the spices and mix well.
  7. Whisk in greek yogurt until well incorporated. Add caramelized onions and mix well.
  8. To prepare the walnut topping, combine walnuts, spices and brown sugar in a medium bowl and mix well so the walnuts are well coated with the spices
  9. Pour pumpkin filling into pie crust, top with walnuts and bake at 350F for 45-50 minutes

See what other Food52ers are saying.

  • Shannon
  • newtocooking23
  • neighome

4 Reviews

newtocooking23 November 15, 2020
Eat cold. I am a sugar addict who has to NOT eat added sugars but I love pumpkin pie. I tried this exactly as stated but I took out the brown sugar and used cumin instead of lemon pepper. I also used my own pumpkin that I cooked (a giant carving pumpkin...which seemed to be fine). I would definitely recommend letting this COOL and eat refrigerated. I found it to be much more satisfying cold the next day than when it was fresh and warm. I think the salt proportions taste just right when cold but when warm I found myself wanting to add salt and still not finding it right. I will definitely make again - I might increase the cayenne slightly. SO TASTY and it hit the pumpkin pie spot without making me feel like a crazy person who needs to eat the whole thing and feel shitty after. :)
Shannon December 28, 2018
Okay, an addendum: I needed a jazzy appetizer and this being the holidays I didn’t have the energy to go searching, so I made this pumpkin filling, just adding a little grated cheese, and baked in a dish without the crust. Wow, a great spread/ dip that is healthy, unusual, and everybody loved
Shannon December 26, 2018
I served this for Christmas night supper, along with a kale salad. It was special and festive. The texture was light, and the varied spices worked well together. The only changes I made were a little more salt, and I added red peppers to the onion mix. I will make this again for sure.
neighome November 4, 2018
This has Autumn written all over it. I was happy with the end result, though I did play around with it a bit, tasting as I went. I found it quite lacking in salt for my palate, so I added nearly four times the amount listed. Still not satisfied with the salt level, I added about 3 oz microplaned parmigiano reggiano cheese, which also added a bit of umami to the custard. I did not have cayenne pepper on hand, so used another pepper for heat. Lastly, I doubled the amount of smoked paprika for the nut topping. I had not used yogurt in a custard type pie before, but it worked beautifully. Served it to guests at a Friendsgiving party. Several people went back for seconds.