Revolutionary Roasted Mushroom Pumpkin Pie

Happy Thanksgiving!

You may have noticed that another year has come and gone without me being invited to share my Thanksgiving tips on NPR.  I can’t say that I blame them.  I don’t have a book or a TV show, and it’s not like I’ve got a publicist or a manager booking high profile appearances for me.  So what makes me think I might deserve an invitation to appear on All Things Considered?  Because this pie is just the start of the meal.

Revolutionary Roasted Mushroom Pumpkin Pie capitalizes on the savory aspects of pumpkin and elevates your Thanksgiving appetizer course to a new level.

Revolutionary Roasted Mushroom Pumpkin Pie
A New Classic is Born in this Savory Appetizer Pie

  • 2 cups prepared pumpkin
  • 1 1/2 cups mixed roasted mushrooms seasoned with spices and rosemary (see note at end of recipe)
  • 3 eggs
  • 12 oz evaporated goat milk
  • 4 oz cow milk
  • 1 tsp kosher salt
  • 1 tsp ginger
  • 1/2 tsp cinnamon
  • black pepper to taste
  • homemade crust for a one crust pie (see note at end of recipe)
  1. Preheat oven to 450 degrees F
  2. Beat the eggs with the salt and spices.
  3. Add the evaporated goat milk and the cow milk, stir to combine.
  4. Stir in the prepared pumpkin and the roasted mushrooms.
  5. Roll out the pie crust, drape into a 9-inch pie pan. Pour pumpkin mixture into crust. Bake at 450 for the first 10 minutes. Reduce heat to 350 and bake for another 40-45 minutes or until the filling has mostly set (it should have puffed up slightly, have a thicker, jelled consistency, and be dull in color except for the very center of the pie).
  6. Let cool to room temperature on a rack before covering and refrigerating. Optional garnish: serve with lightly salted whipped cream
Notes on Recipe
Roasted Mushrooms

For the purpose of this recipe, I used a mix of crimini, oyster, royal trumet, and maitake mushrooms.  I sliced them to roughly 1/2-inch pieces and seasoned them before the roast with salt, pepper, ginger, and a generous pour of olive oil, tossing them until they were coated with spices and oil.  Their pre-roast volume was approximately 4-4 1/2 cups, enough to mostly fill a standard half sheet tray.  I roasted them at 375 F for approximately 45 minutes, stirring them after 15, 25, 35, and 40 minutes; moving the pieces from the edge of the tray into the center to maximize caramelization and avoid scorching.  Immediately upon removing the finished mushrooms from the oven, I tossed them with 1/4 cup minced rosemary.

Pie Crust

A homemade pie crust is always superior to a store bought crust, as it shows a level of care and pride that can not be matched with a manufactured product.  Furthermore, you can determine the ingredients in a homemade crust.  I like to season my crusts with the same spices that I use in the pies.  I also use butter as the fat in my crusts.  Should you choose to use butter, be certain to keep the crust entirely contained in the pan as butter is a soft fat and anything hanging over the edges will droop, drip, and drop to the bottom of the oven, setting off your smoke detectors and creating a mess that will need to be cleaned.

Whipped Cream

Beat 4 oz heavy whipping cream with 1/4 tsp salt and a sprinkling each of ginger, cinnamon, and nutmeg.

Please share this page with everyone you know (especially if you know Steve Inskeep and Robert Siegel). Just be certain to give me credit—I don’t want to hear Nigella Lawson giving this recipe over the air!

2 Responses to “Revolutionary Roasted Mushroom Pumpkin Pie”

  1. Bradd Says:

    I was so happy to hear from your wife that you had post regarding savory pumpkin pies! This recipe sounds great and I can’t wait to try it, although I may have some trouble finding evaporated goats milk.

    I also recently experimented with a savory pumpkin pie, but really went as far a I could with it - enter the curried pumpkin pie. Using yellow curry paste, ginger, cinnamon, nutmeg, eggs and coconut milk, I made the filling and then topped it off with caramelized onion with a hint of fish sauce. In addition, I added a dollop of whipped coconut cream for good measure. If you’re a fan a pumpkin curry soup, this should hit the spot. Just thought I’d share!


  2. jwsharrard Says:

    That also sounds delicious!

    And, for all Pittsburghers, Giant Eagle actually carries evaporated goats milk. At least, my Giant Eagle does, and it’s not even one of the renovated fancy ones, just a hum-ho grocery, so I think chances are good that it can be found at most if not all. Substitute regular evaporated milk if you don’t have goat milk.

    I’ve seen coconut milk but never coconut cream…

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