Leek and Pumpkin Pies

• Makes
  6

Author Notes

I love making these at least once a week as they refrigerate really well and are delicious hot or cold. They are quick and easy to make and are perfect for the lunch box or even as a party snack. —Sandra Ramacher

Ingredients

• 
  1 cup
  
  pumpkin – peeled and diced
  
  
• 
  1 ¹/₂ tablespoons
  
  butter
  
  
• 
  ³/₄ cup
  
  leeks – chopped
  
  
• 
  1 tablespoon
  
  honey
  
  
• 
  1
  
  clove garlic
  
  
• 
  10
  
  eggs
  
  
• 
  ¹/₃ cup
  
  parmesan cheese – grated
  
  
• 
  ¹/₃ cup
  
  french cream or cream
  
  

• 
  salt & pepper to taste
  
  

Directions

1. Dice pumpkin into 1 cm/½ inch pieces, place in pot, cover and steam in a small amount of water about 10 minutes until they start to soften.
2. Drain and set aside.
3. Heat the butter in a small skillet and add the chopped leeks. Stir and sauté about 2 minutes – until the leeks start to wilt.
4. Add the honey and garlic, and cook, stirring for 3 – 4 minutes. Remove from heat and set aside.
5. In a large bowl combine the eggs, parmesan and french creamˆ, and mix well.
6. Add the pumpkin and leeks, and season to taste.
7. Pour the mixture into the prepared muffin tin and bake for 30 – 40 minutes until the tops of the pies feel firm.
8. Remove from the oven and let cool for a few minutes before removing from the moulds.
9. Serve at room temperature or cold. Refrigerate in an airtight container.

Makes 6 Author Notes I love making these at least once a week as they refrigerate really well and are delicious hot or cold. They are quick and easy to make and are perfect for the lunch box or even as a party snack. —Sandra Ramacher Ingredients 1 cup pumpkin – peeled and diced 1 1/2 tablespoons butter 3/4 cup leeks – chopped 1 tablespoon honey 1 clove garlic 10 eggs 1/3 cup parmesan cheese – grated 1/3 cup french cream or cream salt & pepper to taste Directions Dice pumpkin into 1 cm/½ inch pieces, place in pot, cover and steam in a small amount of water about 10 minutes until they start to soften. Drain and set aside. Heat the butter in a small skillet and add the chopped leeks. Stir and sauté about 2 minutes – until the leeks start to wilt. Add the honey and garlic, and cook, stirring for 3 – 4 minutes. Remove from heat and set aside. In a large bowl combine the eggs, parmesan and french creamˆ, and mix well. Add the pumpkin and leeks, and season to taste. Pour the mixture into the prepared muffin tin and bake for 30 – 40 minutes until the tops of the pies feel firm. Remove from the oven and let cool for a few minutes before removing from the moulds. Serve at room temperature or cold. Refrigerate in an airtight container.

Leek and Pumpkin Pies