Savory Pumpkin Pie

Ingredients

While the original Bosnian Bučnica is typically a sweet dish made with cheese and pumpkin, this adapted recipe transforms it into a savory delight. The addition of Eastern European spices and the use of a flaky pastry crust give this dish a unique twist, making it a perfect addition to any Eastern European-inspired meal. We alse have the original recipe for Bučnica, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (60ml) ice water 1/4 cup (60ml) ice water
• 2 cups (450g) pumpkin puree 2 cups (450g) pumpkin puree
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 3 eggs 3 eggs
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 cup (100g) grated cheddar cheese 1 cup (100g) grated cheddar cheese

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 24g, 14g
• Carbohydrates (total, sugars): 26g, 4g
• Protein: 9g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. 3.
   Preheat the oven to 180°C (350°F).
4. 4.
   In a separate bowl, whisk together the pumpkin puree, heavy cream, eggs, paprika, dried thyme, ground nutmeg, black pepper, and salt until well combined.
5. 5.
   Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Transfer the dough to the pie dish and trim any excess.
6. 6.
   Sprinkle half of the grated cheddar cheese over the bottom of the pie crust. Pour the pumpkin mixture over the cheese, spreading it evenly.
7. 7.
   Sprinkle the remaining grated cheddar cheese on top of the pumpkin mixture.
8. 8.
   Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is set.
9. 9.
   Allow the pie to cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Pumpkin puree — If you don't have access to canned pumpkin puree, you can make your own by roasting and pureeing fresh pumpkin. Make sure to remove the seeds and skin before roasting.
• Cheddar cheese — Feel free to experiment with different types of cheese, such as Gouda or Swiss, to add your own twist to the recipe.
• Pastry crust — Handle the dough gently to ensure a flaky crust. If the dough becomes too warm while rolling, refrigerate it for a few minutes before continuing.

Tips & Tricks

• For a more pronounced Eastern European flavor, add a pinch of smoked paprika to the pumpkin mixture.
• Serve the savory pumpkin pie warm or at room temperature for the best taste and texture.
• This dish pairs well with a dollop of sour cream on top for added creaminess.
• Leftovers can be refrigerated and reheated in the oven for a delicious next-day meal.
• Experiment with different herbs and spices to customize the flavor profile of the pie.

Serving advice

Serve the savory pumpkin pie as a main course alongside a fresh green salad or roasted vegetables. It can also be enjoyed as a side dish with grilled meats or as part of a brunch spread.

Presentation advice

To enhance the presentation, garnish the pie with a sprinkle of fresh thyme leaves or a drizzle of balsamic reduction. Serve it on a decorative pie dish or platter to showcase its rustic charm.