A savory pumpkin pie.

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Can you believe it? Thanksgiving is almost here!

I was impressed at how quickly holiday spirit happened this year. Only one day after Halloween, radio stations started to play Christmas music, candy canes showed up at the grocery store, and my email inbox bulged with the blogosphere’s proliferation of Thanksgiving recipes; I blame/thank all the people strung out on pumpkin spice lattes. The holidays are a happy time (come on, who doesn’t like an excuse to overindulge or to get presents) and, even after too many glasses of eggnog, I always wish they would stay around longer.

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Because the pumpkin spice latte craze and winter celebrations are here to stay, I’ve been experimenting with creative takes on traditional holiday fare to keep November interesting.

Consider the pumpkin pie. Creamy, cinnamon and nutmeg spiced, the pumpkin pie’s a Thanksgiving staple I want to like. But I can’t get over its often overly sweet filling or soggy, bland under-baked crust; most pumpkin pies are too disappointing to even call pies. So when I found a recipe for savory pumpkin pie from Nigel Slater, a Brit who most likely does not celebrate Thanksgiving and (thankfully) is not familiar with disgraceful American pumpkin pies, I got excited.

Nigel calls for puff pastry in place of pie dough, a choice that yields perfectly crisp, golden, anti-soggy crust, and I love how just a pinch of cinnamon and salt brings out pumpkin’s natural sweetness. In short, savory pumpkin pie actually tastes like pumpkin. (Yes!)  I’m thankful this pie will earn a annual spot on my Thanksgiving table.

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Savory Pumpkin Pie

From Notes from the Larder: A Kitchen Diary with Recipes by Nigel Slater.

Serves six as a side.

  • 2 and 3/4 lbs peeled and seeded pumpkin
  • 4 tbsp vegetable oil
  • Thick slice of butter
  • Generous pinch of cinnamon, salt, and pepper
  • 13 oz puff pastry
  • Egg, lightly beaten, for brushing
  1. Preheat oven to 400° F. Prepare two baking sheets, one with foil and the other with parchment.
  2. Cut pumpkin in to uniform, small cubes and steam for 15 to 20 minutes, or until flesh is tender.
  3. Remove from heat and transfer to foil-lined baking sheet. Toss with oil, butter, cinnamon, salt, and freshly ground black pepper. Roast for 30 to forty minutes, until the pumpkin begins to lightly caramelize. Remove pumpkin from oven and mash with a fork. Maintain oven temperature.
  4. Lightly flour a cool surface, cut pastry in half, and roll out each piece to a 9 x 14 inch rectangle. Lay one rectangle on the parchment-lined baking sheet. Leaving a margin on the corners, pile pumpkin on the pastry. Brush pastry margins with egg. Lay second piece of pastry on top and press edges firmly to seal. To prevent splitting during cooking, make 3 slits on the top of the pastry. Brush pie with egg, then freeze for 20 minutes. Bake for 25 to 30 minutes, or until crisp and golden. Let cool for 5 minutes and serve warm.
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