For those of us who love pumpkin and enjoy cooking with it may find this simple and recipe tasty and delicious. This dish 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.
Ingredients
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 sauté for a few minutes. Then add the butter, leeks and continue to sauté 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.
Cook’s Tips
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.
Enjoy!
7 Responses
This one is also for trying Milanka, it looks and sounds so very delicious 😀
Irene, you won’t be disappointed. With Autumn in your part of the world, there should be plenty of pumpkins…… 🙂
Yes, there should be many pumpkins here in short time. Then I will try 🙂
We love pumpkin here
I just showed the recipe
To my sweetie
She wants to try it
I’ll let you know
How it works out
As always Sheldon
Do let me know. The pie is quite moist due to the ricotta, leeks etc. If you would like a it to be firmer strain the ricotta and cooked leeks. 🙂
I love pumpkin so I’ll have to give your recipe a try. It’s almost like a pumpkin quiche. 🙂
Hi Ellie, a quiche without pastry…. 🙂 thanks for stopping by. 🙂