Pumpkin & Smoky Bacon Pie
Prep time
Cook time
Total time
Not a sweet dessert pie American style, nor a totally savoury one for this satisfying pie made from the kind of ingredients one whips up into pumpkin soup.
Recipe type: Light lunch or supper
Cuisine: Mediterranean-British
Serves: 4-6
  • Filling
  • 1 medium butternut squash or small pumpkin (around 1 kilo)print button transparent
  • 3 tbsp marscapone or thick double cream
  • 2 large eggs, beaten
  • handful of grated Parmesan
  • 1 tbsp finely-chopped fresh rosemary
  • sage, a few fresh leaves chopped
  • 2 garlic cloves, in their skin
  • fresh ground sea salt and black pepper
  • 6 rashers of smoked, streaky bacon or pancetta
  • Pastry
  • 200g plain flour
  • 100g unsalted butter
  • pinch of salt
  • handful of finely-grated Parmesan
  • 1 egg yolk mixed with juice of half a lemon + 2 or 3 tbsp ice-cold water
  1. Pre-heat oven to 200°C (fan oven). Cut the squash in half across the diameter and place cut side up on a baking tray. Rub the cut sides with some finely-chopped fresh rosemary and sage, sea salt and some fresh-ground black pepper, then drizzle over a couple of tablespoons of olive oil. Pop two whole garlic cloves in their skins on a baking tray along with the pumpkin, then bake for around 30-45 minutes until the flesh is tender to a knife point. Remove, and leave to cool while you make the pastry.
  2. For the pastry, place the flour, grated Parmesan, salt and butter in a food processor and pulse until fine bread crumb stage. Add the egg yolk and with the processor on speed one, pour in the lemon & water mix slowly until a dough starts to form. You may not need all the liquid. Tip out on a floured surface and knead gently to form a smooth ball of dough. Wrap in parchment paper or a poly bag and chill for around 45 mins in the fridge.
  3. When the squash is cool enough to handle, scoop out the seeds and discard, then scoop out the flesh and place it in the cleaned food processor bowl. Squeeze out the garlic flesh and add to the pumpkin. Add 2 beaten eggs, some of the marscapone, seasoning and all the Parmesan. Whiz up til the flesh is smooth and you have a medium-thick puree’ – add more marscapone to get the right thickness.
  4. Remove the pastry from the fridge and roll out to around 3mm thick and line a 24cm metal pie dish. Brush gently with some milk, then bake blind (use parchment and baking beans if you like) at 180°C for around 10 mins til the pastry is lightly baked on the outside.
  5. Meanwhile, dice up the bacon / pancetta strips or use lardons, and fry til nice and crispy. Remove and drain on kitchen paper.
  6. Remove the pastry case in its tin, sprinkle over the bacon and pour over the pumpkin mixture, spreading it out evenly. Sprinkle over the roasted pumpkin seeds, grate over some more Parmesan and bake the pie for 30 minutes at 180° or until risen, light gold colour and just firm to touch (it will firm more on cooling).
  7. Serve hot immediately from the oven along with salad or baked beans (homemade coming up soon on Red Bistro, but tinned – no salt or extra additives – makes a quick nutritious weekday accompaniment).
Recipe by The Red Bistro at http://theredbistro.com/2013/10/24/pumpkin-smoky-bacon-pie-recipe/