Savory Pumpkin Double Header!

28 Oct

Hi Everyone!

It feels like fall is finally here! I am a big fan of pumpkin pie and really anything that has a buttery crust! I wanted to get outside the box on this one so I decided to indulge my salt tooth by a making savory pumpkin pie. Thats right, I decided to go all salty on the pumpkin pie this time. I am super pleased with my quiche(y) pie. It has taken a couple of tries and many a feedback from Jo, but together we have struck the balance of pumpkininess and salty. I love the body that sage offers with the delicacy of the Pure Luck feta cheese.  This is something that I would happily eat for breakfast or as a side dish.

For me the bonus of working with real pumpkin is that I get to enjoy the seeds too. It is a sense memory from my childhood. We would carve pumpkins, pull out the slimy seeds, and mom would roast the seeds for us. Everything from the slick of the seeds to the smell of them roasting to the anticipation of them being cool enough to eat takes me back to that time. I am totally addicted and want more, right now, but I ate them all.

Pie crust is a tricky thing. If you have the inclination and willingness to get your hands dirty, making a good pie crust is among the most rewarding culinary feats. I use Thomas Keller‘s recipe from his Ad Hoc cookbook. It is simple and requires playing with your food, which is why I cook in the first place. This is a crust that could be used in many applications. I think I will use it next for a chicken pot pie. A store-bought pie crust will work just as well, so don’t let the crust part deter you from trying the recipe!

Pie Crust

2 1/2 c all-purpose flour, plus more for rolling

1 1/4 t. salt

2 1/2 sticks unsalted butter, cut small and chilled

About 5 T ice water

The trick to making a flakey pie crust is to not over work the butter and keep it cold. Combine the dry ingredients in a large bowl, add butter pieces. Quickly work the butter into the flour using your finger tips. The goal is to not let the butter get warm. This is where I always start sweating. If this happens to you, pop the mix back in the fridge for a couple of minutes and carry on. Once you have achieved a sandy texture with the mix, start adding the ice water until the dough pinches together, you may not use all of the water. Pour onto a lightly floured surface and roll into a ball. Don’t worry if it is a little crumbly. Divide into two pieces, wrap in plastic wrap and refrigerate for at least an hour. An alternative to using your hands is to add flour, salt and butter to the body of a food processor and pulse until sandy mix is achieved, then add ice-cold water a little at a time and follow the rest of the instructions.

Roll out on a floured surface into a thin round, place in a pie pan and return to fridge for at least 15 minutes. I mean, butter is really temperamental, but totally worth it. Just ask Paula Deen.

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Pumpkin Filling

2 1/2 c. pumpkin, puree

3 eggs

1/3 c cream

1-2 T sage, finely chopped

1/2 t. cinnamon

1/3 c. feta, crumbled

2 T olive oil

salt and pepper

Turn oven on to 375. Cut a pie pumpkin in half, remove seeds and goo with a spoon. Reserve seeds in a bowl of water. Get rid of the goo. Oil the flesh sides and add salt and pepper. Roast pumpkin cut side down until you can pierce the outside skin easily with a knife. Once pumpkin is cool enough to handle, scoop the flesh of the pumpkin into a bowl. Using an immersion blender or food processor blend pumpkin until it is baby food consistency. (If you have a baby, you can feed this to your little one.) Using a whisk, combine eggs and cream then mix in pumpkin puree and sage. Lastly, gently stir in the feta. Crank your oven to 425. Pour pumpkin mixture into waiting pie crust. Bake at 425 for 15 minutes, then turn oven down to 350 and continue to bake for an additional 35-40 minutes or when a knife comes out clean when inserted in the center.

Let the pie cool. Garnish with whole sage leaves. Cut, serve and enjoy. Serves 8.

Roasted Pumpkin Seeds

1 1/2 c. pumpkin seeds

1/4 t. cayenne

1/4 t. cinnamon

1-2 T. salt

Heat oven to 350. Pat pumpkin seeds dry. Toss on roasting pan with salt, cayenne and cinnamon. Let bake for 15-20 minutes or until fragrant. Wait for a couple of minutes and eat them up!!!

Do all of this and have yourselves a pumpkin party!!!

As always, thank you for reading!

Not That Martha

* You will notice that the photography is again much elevated and downright edible, thanks to Sarah Wilson!


4 Responses to “Savory Pumpkin Double Header!”

  1. Marlyn October 28, 2010 at 1:34 PM #

    Sounds yummy & looks delish! Good job Ms Martha and good job Sarah, with the pictures!

  2. Mother October 28, 2010 at 3:17 PM #

    when do I get to taste this? sounds yumm;y and the photos are beautiful!

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