Savory Pumpkin Pie with Shiitake Mushroom Streusel

Savory Pumpkin Pie with Shiitake Mushroom StreuselIf 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.

Savory Pumpkin Pie with Shiitake Mushroom Streusel


Savory Pumpkin Pie with Shiitake Mushroom Streusel
Serves 8
Dessert and dinner switcharoo - have pie for dinner with this savory pumpkin pie that boasts a rich shiitake mushroom "streusel" topping.
Write a review
Save Recipe
240 calories
27 g
0 g
11 g
8 g
3 g
159 g
395 g
5 g
0 g
8 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 240
Calories from Fat 100
% Daily Value *
Total Fat 11g
Saturated Fat 3g
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 4g
Cholesterol 0mg
Sodium 395mg
Total Carbohydrates 27g
Dietary Fiber 4g
Sugars 5g
Protein 8g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 recipe for single whole wheat pie crust
  2. 2 cups pumpkin puree
  3. 1 cup silken tofu
  4. 1 stalk celery, chopped
  5. 2 cloves garlic, minced
  6. 1/2 tsp. poultry seasoning
  7. 1/2 tsp. dried thyme
  8. 1 tsp. garlic powder
  9. 1/2 tsp. sea salt
  10. ground black pepper, to taste
  11. ~2/3 cup vegan gruyere cheese, shredded or chopped, divided
Shiitake Mushroom Streusel
  1. 5 ounce shiitake mushrooms, stems removed and sliced
  2. 1/4 cup white wine or water
  3. 1/4 cup "bacon" bits, optional
  4. 1/2 cup whole wheat panko or bread crumbs
  5. 1 Tbsp. pure maple syrup
  6. 1 tsp. Liquid Smoke or use a dash of smoked paprika
  7. ground black pepper, to taste
Make the filling
  1. Preheat the oven to 425-degrees F. Line a 9-inch pie pan with the whole wheat crust and set aside.
  2. 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.
  3. 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.
Make the mushroom streusel
  1. 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.
Assemble the pie
  1. 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
an unrefined vegan


Savory Pumpkin Pie with Shiitake Mushroom Streusel

30 thoughts on “Savory Pumpkin Pie with Shiitake Mushroom Streusel

  1. Canned Time

    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 :}

  2. narf77

    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 🙂

      1. narf77

        Your thinking cap is a magnificent shape and should be preserved for posterity. We humble blog followers salute you! 🙂

  3. Gabby @ the veggie nook

    This is wayyyy to cool!! I love the idea of a savoury spin on pumpkin pie. Expecially that mushroom topping. Brilliant my dear 🙂

  4. tearoomdelights

    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 . 😉

  5. Sophie33

    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!!
    Georgous!!!! xxx

  6. Pingback: 2nd Anniversary « Nine Cent Girl

Fill in the Blank: