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Savory Pumpkin and Sage Pie with Goat Cheese
Prep: 20 minutes
Cook: 50 minutes
Servings: 6-8
Pumpkin Pie's Sophisticated Cousin
Who says pumpkin pie has to be for dessert? This recipe transforms the humble pumpkin into a show-stopping savory main or side dish. The earthy pumpkin pairs beautifully with herbaceous sage, sweet caramelized onions, and creamy, tangy goat cheese, all encased in a buttery, flaky pie crust.
Materials
- 1 single-crust 9-inch pie dough, chilled
- 1 tablespoon olive oil
- 1 large yellow onion, thinly sliced
- 1 (15-ounce) can pumpkin puree
- 2 large eggs
- 1 cup heavy cream
- 4 ounces goat cheese, crumbled
- 2 tablespoons chopped fresh sage
- 1/2 teaspoon salt, 1/4 teaspoon black pepper, pinch of nutmeg
Preparation
- Preheat oven to 375°F (190°C). Press the pie dough into a 9-inch pie plate, crimping the edges.
- In a skillet, heat olive oil over medium-low heat. Add the sliced onion and cook slowly, stirring occasionally, for 15-20 minutes until deeply golden and caramelized. Let cool slightly.
- In a large bowl, whisk together the pumpkin puree, eggs, and heavy cream until smooth.
- Stir in the chopped sage, salt, pepper, and nutmeg.
Cooking
- Scatter the caramelized onions and half of the crumbled goat cheese over the bottom of the pie crust.
- Carefully pour the pumpkin mixture over the onions and cheese.
- Sprinkle the remaining goat cheese on top.
- Bake for 45-50 minutes, or until the center is set and the crust is golden brown. A knife inserted in the center should come out clean.
- Let stand for 10-15 minutes before slicing.
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