Comments 94

Rustic Pumpkin Pie

Pumpkin is a perfect ingredient for a rustic recipe.
With the kids due back from school (it’s absolutely pouring outside), they’ll definitely need a little warming up with some comfort food…

The Dough
300g/10oz flour
1 tsp salt
100g/3.5oz butter
10 tbsp water
The Filling
1 Onion
1kg/ 2.2lbs Pumpkin
The Topping
3 Eggs
3dl/0.6pt Milk
a couple of twigs of thyme
nutmeg, salt & Pepper
pumpkin seeds

Make the dough and leave to chill for about 30 minutes. In the meantime chop up the onions finely and the pumpkin into rough cubes. Fry the onions until slightly brown. Steam the Pumpkin for about 15 minutes. Preheat the oven at 250°C/ 482°F. When done, roll the dough out and put it in your pie tray. Layer the onions on the base and cover with the pumpkin. Pour the Topping over it all and garnish with pumpkin seeds and thyme. Bake for 25-30 minutes.

…and as you can see, it goes down very well with a little (or in some cases a lot) of grated cheese…

…the verdict: “Not bad!”
(I’ll let you be the judge of that)


  1. Oh this is making me hungry just looking at the images! I need to swap out the base due to a bloody wheat allergy but the topping – I’m going to give it a try!

    Liked by 1 person

  2. We always roast our pumpkin seeds for eating, but I’ve never thought of topping the pie with them!
    Great idea, recipe, and photos!
    Thanks, as always.

    Seek peace,


    Liked by 2 people

  3. This was an unexpected recipe for pumpkin pie! Here, in North America, a pumpkin pie is a sweet dessert. Your pumpkin pie is more like a quiche! But a great idea! I think I might try veganizing your recipe! Yum!

    Liked by 1 person

  4. THANK YOU for visiting my blog and, in return, for allowing me to find you! 🙂 I needed this pumpkin pie recipe today. I’m so glad to have found something a little different from the standard pie recipes, will definitely try your version.

    Liked by 1 person

  5. I have never seen a quiche done with pumpkin like this. It looks wonderful! I cannot eat wheat at all, but there are several gluten-free pie crust recipes, using rice flour, tapioca and potato starch, things like that. Spelt would not work for me, since it still contains gluten, which is the problem for me. I really hope to try this recipe!

    Liked by 1 person

  6. lorraine85 says

    Looks delicious! I just read your “about you” section and I relate so much! I used to drive my mum crazy everytime she heard furniture being dragged around in my room, only to have it changed back two days after. I look forward to finding out more about you and your yummie cooking 🙂

    Liked by 1 person

  7. You know, believe it or not, I have never seen a recipe for a pumpkin quiche before! It looks good. Next year I’m going to have to grow those Snack Face pumpkins again and try this recipe! I bet this recipe would work with a winter squash as well. Maybe I’ll try it with a Butternut squash. . . . I have a few in the kitchen right now. Thanks! Begonia

    Liked by 1 person

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  10. Wow that’s a beautiful pie! Just that we’re vegetarians and don’t have eggs, can you tell me what I can replace eggs with? I’d love to try this out!

    Liked by 1 person

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