Different Pumpkin Pie

Some ingredients lend themselves to sweet, some to savory and some to both. I’m here to tell you, boys and girls, pumpkin lends itself to both. The Blonde cooked Savory Pumpkin Quiche from our homegrown and hand processed pumpkin. It not only swirled delight around my mouth and nose, but the next day, when I unpacked the leftovers at work, every woman in the lunch room had to stop by to see what smelled so good.

Did you ever have a quiche with a too-much-shortening-crust and filling that was suspiciously springy; too much like cold scrambled eggs? Well, Savory Pumpkin Quiche is not like that at all, at all. The pumpkin gives the quiche just enough moisture. Like a good custard, the pie barely sits on the fork, jiggles slightly in transport and melts flavors of autumn when you put it in your mouth. In my opinion, you can count on the goodness of pumpkin; add bacon, onion, green pepper and mushroom in a good pie crust and you have got a winner.

The Blonde got the recipe here. The recipe is basic, straight forward and easy to follow. Since I did not bake this delight, and the Blonde followed the recipe, except for the measuring part, I’ll let you follow the link to the original. If you have pumpkin, you are 2 hours away from a pumpkin pie unlike any you’ve had before. Enjoy.

copyright 2005 Chromia Poetics