If you’ve had your fill of sweet pumpkin pie already, you might want to try this one. Nothing sweet (save for a hint of maple syrup) here.
This recipe is an adaptation of one from the November 2012 issue of Cooking Light. The vegan gruyere cheez is a very slight variation of a recipe I snagged from The Culinary Confessions of Betty Rocker. I’d never seen oatmeal used in a vegan cheez recipe and therefore had to try it immediately. I didn’t change it enough to warrant including the recipe here, however, and I encourage you to check out Betty’s site. Feel free to use your favorite vegan cheez as a substitute for the gruyere (cheddar would be quite nice) – or leave it out entirely. Oh, and I used Wayfare Foods’ Pig Out Whole Grain Bacony Bits.
- 1 recipe for single whole wheat pie crust
- 2 cups pumpkin puree
- 1 cup silken tofu
- 1 stalk celery, chopped
- 2 cloves garlic, minced
- 1/2 tsp. poultry seasoning
- 1/2 tsp. dried thyme
- 1 tsp. garlic powder
- 1/2 tsp. sea salt
- ground black pepper, to taste
- ~2/3 cup vegan gruyere cheese, shredded or chopped, divided
- 5 ounce shiitake mushrooms, stems removed and sliced
- 1/4 cup white wine or water
- 1/4 cup "bacon" bits, optional
- 1/2 cup whole wheat panko or bread crumbs
- 1 Tbsp. pure maple syrup
- 1 tsp. Liquid Smoke or use a dash of smoked paprika
- ground black pepper, to taste
- Preheat the oven to 425-degrees F. Line a 9-inch pie pan with the whole wheat crust and set aside.
- In a large bowl, thoroughly combine the pumpkin puree and the silken tofu. I processed the tofu in a blender prior to adding it to the pumpkin puree. Set aside.
- Heat a skillet over medium heat and add a splash of vegetable broth, Bragg Liquid Aminos or water to the pan. Saute the celery and garlic until soft and then stir in the poultry seasoning, thyme, garlic powder, salt and pepper. Cook for 1-2 minutes and remove pan from the heat. Stir the celery mixture along with 1/3 cup of the vegan gruyere into the pumpkin mixture. Set aside.
- Heat a skillet over medium heat and add a splash of vegetable broth or water. Add the sliced mushrooms and saute until tender. Add the wine and cook until has just about evaporated. Now stir in the "bacon" bits, panko, maple syrup and Liquid Smoke or paprika and ground pepper. Stir and let the mixture dry out a bit. The topping will brown up and crisp in the oven, so no need to let it completely dry out in the pan. Remove from heat, stir in the remaining 1/3 cup vegan gruyere and set aside.
- Pour the pumpkin mixture into the prepared pie shell and smooth out the top. Crumble the mushroom topping over the filling and bake for 20-25 minutes or until the crust is baked through and the mushroom topping is crisp and browned. Let the pie rest for about 15 minutes before slicing and serving. Also tasty served at room temperature
Seriously?!? Just wow Annie! I’m totally headed over to check out the “oat gruyere”!
🙂 I know – out of left field! Who would think savory pumpkin pie – but it works!
did you use some agar to firm up the cheez? Out with it! I have all sorts of oat cheez thoughts now!
I did not – I really didn’t mess with it too much. I think it has potential…
Me too, soy cheez was a flop, but oat cheez…. Hmmmm.
This sounds perfect and using the pumpkin to balance the textures, I love it. So many times when I eat sweet or savory pies I just get tired of the ‘creamy’ bites without anything to sink your teeth into. I think this will be wonderful as a main dish with salad? Thanks for another great one :}
Never had a savory pumpkin pie before … Wow 🙂
Kinda crazy, I know, but it works! Plus I’m always trying to get more pie crust into my life…
You had at me Shiitake mushrooms 😉
You had me at Shiitake mushrooms 😉
You love your mushrooms, girl!
Now THIS is what we Aussies talk about when we are drooling over pumpkin! This looks amazing Annie! Cheers for the link to the recipe for the cheeze and another blog to poke into my rss feed reader (I feel an intervention coming on for my blog hoarding ways 😉 ). I may have to have you nominated as a national treasure if you keep coming up with recipes like this 🙂
Sorry – yes – more blogs to explore, hehe! The pressure is on! I guess I’d better get my cooking thinking cap back on :-)!
Your thinking cap is a magnificent shape and should be preserved for posterity. We humble blog followers salute you! 🙂
goodgolly that looks superyumful! Would it work with a squash or is the pumpkin taste the key?
Yes, for sure – butternut would be great!
This is wayyyy to cool!! I love the idea of a savoury spin on pumpkin pie. Expecially that mushroom topping. Brilliant my dear 🙂
Mmmm I would devour the entire pie then whistle inconspicuously 😉
Choc Chip Uru
…as you wipe the crumbs from your mouth ;-).
What a wonderful looking pie, the colour of the pumpkin is so appetising. I thought there were walnuts on top of it at first and I thought it was a great combination, but it’s still a great combo without the walnuts . 😉
Pecans, Lorna – which I probably forgot to mention in the recipe…Oops.
I love savoury pies too & this one is a really special one, I see! I love the flavour combo’s in here: just perfect! I knew that mushrooms go so well with pumpkin,…yummy yummy yum!!
Mushrooms and pumpkins are indeed a beautiful match!
Oh my goodness what a creative recipe! Your pics are great, too!:)
Wow!!! I’ve never thought of a savory pumpkin pie!!!! This looks beyond amazing, Annie!
Gorgeous! That looks heavenly and notion that somebody created this inspires me. You are somethin’!
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This is so up my alley! Mushrooms and pumpkin… Mmmmmm.