Leek and Pumpkin Pies

January  3, 2013
0 Ratings
  • Makes 6
Author Notes

I love making these at least once a week as they refrigerate really well and are delicious hot or cold. They are quick and easy to make and are perfect for the lunch box or even as a party snack. —Sandra Ramacher

What You'll Need
  • 1 cup pumpkin - peeled and diced
  • 1 1/2 tablespoons butter
  • 3/4 cup leeks - chopped
  • 1 tablespoon honey
  • 1 clove garlic
  • 10 eggs
  • 1/3 cup parmesan cheese - grated
  • 1/3 cup french cream or cream
  • salt & pepper to taste
  1. Dice pumpkin into 1 cm/½ inch pieces, place in pot, cover and steam in a small amount of water about 10 minutes until they start to soften.
  2. Drain and set aside.
  3. Heat the butter in a small skillet and add the chopped leeks. Stir and sauté about 2 minutes - until the leeks start to wilt.
  4. Add the honey and garlic, and cook, stirring for 3 – 4 minutes. Remove from heat and set aside.
  5. In a large bowl combine the eggs, parmesan and french creamˆ, and mix well.
  6. Add the pumpkin and leeks, and season to taste.
  7. Pour the mixture into the prepared muffin tin and bake for 30 – 40 minutes until the tops of the pies feel firm.
  8. Remove from the oven and let cool for a few minutes before removing from the moulds.
  9. Serve at room temperature or cold. Refrigerate in an airtight container.
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  • Nancy Lawson Mandoky
    Nancy Lawson Mandoky
  • Sandra Ramacher
    Sandra Ramacher
  • \m/Nomster-Monster\m/

4 Reviews

Nancy L. July 8, 2013
Sounds good, but it's missing the "egg mixture". Probably just the number of eggs, but there's nothing to hold the pumpkin and leeks together.
Sandra R. July 9, 2013
It seems this website has some glitches in regards to leaving out ingredients. I have amended the recipe. Thank you for noticing
Sandra R. January 10, 2013
Somehow the cooking instructions line was left out even though I added it. Anyway, you oil a six hole deep muffin tin and then place in the oven at 180C/350F for about 30-40 minutes, until the pies feel firm to the touch.
\m/Nomster-Monster\m/ January 3, 2013
How long do you bake in the oven for? and do you blitz puree the pumpkin? :D