For those of us who love pumpkin, it’s versatility and health benefits, this simple and delightful recipe can be enjoyed on it’s own or can accompany a variety of meat dishes. I have taken this pie to BBQ’s, picnics and many lunches. My family adore this dish, it is light, soft and naturally sweet with a wonderful array of fresh herbs.
1 kg pumpkin (cooked & mashed)
20 grams unsalted butter
2 leeks (washed thoroughly & sliced)
2 cloves garlic
8 eggs (lightly beaten)
500 grams cottage cheese (full fat)
2 teaspoons nutmeg
1/2 cup fresh parsley (chopped)
1/2 cup fresh dill (chopped)
1/2 cup fresh marjoram (leaves only)
1/4 cup thyme (leaves only)
extra virgin olive oil
salt & freshly ground black pepper
Preparation Time: 30 minutes (approximately)
Cooking Time: 30 minutes (approximately)
Serves: 6-8 people (approximately)
Preheat the oven to 200°C for approximately 15 minutes. Grease a large baking dish or pie dish deep enough (you may also like to line it with baking paper for the pie to be easily removed). (For this recipe I used a rectangle tin 30 cm x 20 cm).
Heat oil in a frying pan and add the garlic and saute for a few minutes. Then add the butter, leeks and continue to saute until soft.
In a large bowl combine the mashed pumpkin, leeks, eggs, cottage cheese, nutmeg, parsley, dill, marjoram, thyme, salt and pepper. Combine and mix all the ingredients and pour into the baking dish. Bake for 30 minutes or until firm and golden in colour.
Remove from the oven and allow to cool a little before serving.
This dish can be made a few days ahead and refrigerated. You can warm it up and serve it hot or at room temperature.
Once removed from the oven, allow to cool for approximately 10 minutes and slice the pie with a sharp knife. There is a lot of moisture in this pie and it cuts much better at room temperature.