Savory Pumpkin Pie

Yeah, yeah I know.  It’s not fall, so why am I posting a pumpkin recipe?  Well, I currently have like 300 cans of pumpkin stocked up and I’m trying to whittle that number down before we move.  Plus pumpkin is delicious, so just roll with it ok?  This meal comes together quickly and makes a great weeknight dinner when you are short on time and need to feed your family.  If it’s just you, the leftovers also hold up well and taste great the next day.  So celebrate a little bit of fall this spring!

 

Savory Pumpkin Pie

photo (65) (1)

 

 

  • 1/2 can of pumpkin, not pumpkin pie
  • 5-6 large eggs
  • 1/2 a medium onion, diced
  • 2 cloves garlic, minced
  • 2-3 tsp sage
  • 1 to 2 medium potatoes, sliced thinly
  • salt and pepper to taste

 

 

 

1.  Preheat oven to 425.  In an oven safe skillet (cast iron works really well), saute the onions and garlic over medium high heat, for about 5 to 7 minutes.  Remove the onions and garlic from the skillet, add a little olive oil, and lay your potato slices along the bottom of the skillet to create a “crust”.  Let these brown while you get the pumpkin ready.

2. Combine the pumpkin, eggs, and sage in a medium bowl and mix well.  Add the onions and garlic into the eggs.  Pour the egg mixture over the potato slices, and cook on the stovetop for about 2 minutes.

3.  Transfer your skillet to the oven and cook the pie for about 10 to 15 minutes.  It will be down when it’s nice and fluffy and a little brown on top.  Remove from oven and let cool for a few minutes.  Slice into wedges and serve!

 

You don’t have to include the potato crust if you don’t want or you could make it with sweet potatoes.  Any way you make it, this meal is sure to satisfy!  Eat up and enjoy!

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