Savory Pumpkin and Fennel Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Pie Dough:1.5 c. flour1 stick of cold butter, diced into small cubes~2.5 oz cold waterFilling:1 c. roasted pumpkin1 bulb of fennel, sliced1/2 onion, sliced2 tsp. salt2 tblsp. butter1 c. vegetable stock1/4 c. heavy whipping cream1/4 tsp. cinnamon
To prepare the pie dough, use your fingers to rub the cold butter into the flour until you have pea sized chunks, then add the water gradually to bring together the dough. Shape into a rough disk, put the dough in plastic wrap and refrigerate for at least 1/2 hour and up to overnight.
When the dough is ready, roll out and line your pie dish, trimming excess, fill with pie weights and bake for 25 minutes at 325. Remove from the oven, take out the weights and lightly brush with egg wash, then finish for 10-15 minutes or until golden brown.
To make the pie filling, begin by heating 2 tblsp. of butter in a large pan or skillet over medium-high heat. Add the fennel and onions and stir until well coated, then add 1 tsp. of salt.
Stir constantly until the fennel and onion are well caramelized, deglazing with some of the vegetable stock if needed.
Once the fennel and onion mixture is ready, add the pumpkin, stock, cinnamon, and remaining tsp. of salt. Mix well and cook until pumpkin is warmed through, then add the heavy cream and incorporate well.
Fill the pie shell with the filling and bake at 425 for 15 minutes or until the filling has set.
Serving Size: Makes 8 slices
Number of Servings: 8
Recipe submitted by SparkPeople user BZARCHER.
When the dough is ready, roll out and line your pie dish, trimming excess, fill with pie weights and bake for 25 minutes at 325. Remove from the oven, take out the weights and lightly brush with egg wash, then finish for 10-15 minutes or until golden brown.
To make the pie filling, begin by heating 2 tblsp. of butter in a large pan or skillet over medium-high heat. Add the fennel and onions and stir until well coated, then add 1 tsp. of salt.
Stir constantly until the fennel and onion are well caramelized, deglazing with some of the vegetable stock if needed.
Once the fennel and onion mixture is ready, add the pumpkin, stock, cinnamon, and remaining tsp. of salt. Mix well and cook until pumpkin is warmed through, then add the heavy cream and incorporate well.
Fill the pie shell with the filling and bake at 425 for 15 minutes or until the filling has set.
Serving Size: Makes 8 slices
Number of Servings: 8
Recipe submitted by SparkPeople user BZARCHER.
Nutritional Info Amount Per Serving
- Calories: 259.3
- Total Fat: 17.5 g
- Cholesterol: 49.0 mg
- Sodium: 93.5 mg
- Total Carbs: 22.4 g
- Dietary Fiber: 2.0 g
- Protein: 3.4 g
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