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pumpkin leek onion and cheese pie – virtual pumkin party

its that time of year again for the virtual pumpkin party. basically lots of us pumpkin loving bloggers share a recipe using pumpkin on the same day and share the links for the recipes. last year I made this stuffed pumpkin. I have gone with a savoury recipe again this year. this time a vegetarian pumpkin, leek onion and cheese pie with sage tarragon and some roasted ground up nuts. it was sooooo yummy I hope you bake it and enjoy it too. I adore cooking with squash and pumpkin so I live for this time of year. I really enjoy making pies they are so fun to bake, plus its great to do a savoury one. I used a small knife to cut out the leaves to decorate the pie with but you can decorate it how ever you like. don’t forget to scroll down to the bottom of the post to find the links for all the other bloggers recipes.

to make it you will need


  • 220g unsalted butter
  • 400g plain flour
  • 25g grated parmesan
  • 1 tsp black pepper ground
  • 1 tsp salt
  • 1 egg
  • 2 tbsp. water


  • 2 squash I used a small butternut squash and an acorn squash chopped into small dice sized chunks
  • 1 tbsm miso paste mixed with 4 tbsp. olive oil
  • 1 large leek
  • 1 brown onion
  • 40g grated parmesan
  • 6 to 8 sage leaves torn
  • leaves from 3 springs or tarragon torn
  • 1 vegetable stock cube in 250 ml of boil water
  • salt pepper
  • 1 tsp brown sugar
  • splash of balsamic vinegar
  • 100g hazelnuts or chestnuts or both
  • grating of nutmeg

preheat the oven to 180c 350f. peel and chop up the squash into small cubes. rub with the miso and olive oil and roast for 25 minutes. in a pan sautee the chopped onions and leeks with the torn sage with a little olive oil, once softened add the tsp of brown sugar and balsamic vinegar and caramelise. add the nuts into a food processor to finally chop then add them to the pan. once pumpkin done add to the pan. take about 1 and a half cups of the mixture and puree in a food processor then add back into the pan with the rest then add the cheese and stock and stir. finally season with lots of pepper and a pinch of salt and grate in some nutmeg. (not loads just a about 6 scrapes on the grater) leave to cool

make the pastry

add the flour, butter salt, pepper and cheese into a food processor then whiz until it is all rubbed together add the egg and whiz again then finally add the water. tip out and roll into a ball. cover and let rest for 20 minutes

roll out and line a pie dish then add the chilled filling then roll out the rest of the pastry for the top. you can decorate how ever use like. I used a small knife to cut leaf shapes and added them on the pie.

brush with a bean egg and bake for 35 40 minutes until golden.

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