Savoury Mini Pumpkin Pies
Star Tested
Give this traditional dessert a savoury twist by mixing pureed pumpkin with browned onions, garlic, rosemary and Parmesan then baking it like a quiche.
To finish, dollop with sour cream mixed with onion powder to add a touch of acidity which balances out the creamy pumpkin. Be sure to use pure pumpkin puree and not the sweetened pie filling. The finished quiches can be kept frozen for up to a month and reheated in the oven. 24 unsweetened mini tart shells, defrosted 1/2 cup (125 mL) sour cream 1 tsp (5 mL) onion powder Kosher salt and pepper 2 tbsp (30 mL) unsalted butter 1 large yellow onion, finely chopped 3 minced garlic cloves 1 tsp (5 mL) finely chopped rosemary 2 large eggs 1/2 cup (125 mL) 35 per cent whipping cream 1cup (250 mL) finely grated Parmesan 1-796mL can pure pumpkin purée Preheat oven to 375 F (190 C). Prepare two baking trays lined with parchment paper or baking mats. Arrange12 tart shells on each baking tray. Set aside.
In a small bowl, stir together sour cream, onion powder. Add salt and pepper to taste. Refrigerate until ready to use.
In a large skillet over medium heat, melt butter. When butter begins to bubble, add onion, garlic and rosemary.
Sauté until onions begin to soften and brown, 5 to 8 minutes. Remove from heat and let cool.
In a medium-sized bowl, whisk together eggs, cream and Parmesan. Fold in pumpkin purée until smooth. Fold in cooled onion mixture. Season with salt and pepper to taste.
Fill each tart shell with pumpkin filling. Bake for 30 minutes or until filling is set and tart shells are golden. Remove from heat and let rest for 5 minutes before serving with sour cream.
Makes 24 pies.