Pumpkin And Bacon Pie

Pumpkin and Bacon Pie

Now you can have pie for dinner — and a delicious, savory one at that.


  • 1 1/4 cups of flour
  • 100 grams butter
  • 1 teaspoon of crushed nutmeg
  • Salt and pepper
  • 1/2 cup of string cheese
  • 1 egg yolk
  • 2 tablespoons of cold water
  • Vegetable spray
  • 1 tablespoon of sunflower oil
  • 2 slices of chopped bacon
  • 2 cups of pumpkin purée
  • 2 tablespoons of mayonnaise
  • 1 tablespoon of flour
  • 200 cc of milk cream
  • 3 eggs
  • 1 tablespoon of chopped fresh basil
  • 1 teaspoon nutmeg
  • Salt and pepper


  1. Preheat the oven to 200°C.
  2. In a bowl place the flour and the butter. Incorporate the ingredients using your hand. Add salt and pepper and add nutmeg, the cheese, the egg yolk and water. Knead using your hands until the dough is formed. Add more water if necessary. Wrap the dough in plastic film and refrigerate for 20 minutes. Spray a baking pan or any mold 23 centimeters in diameter with vegetable spray.
  3. Cover the mold with the dough including all borders and center. Remove the remaining borders by cutting the dough.
  4. Place over the dough a sheet of butter paper or aluminum and add a layer of dried beans. Bake for 10 minutes, remove from oven and discard the paper with the dried beans. Cook in the oven for another 10 minutes or until it gets brown. Remove and let cool. Reduce the oven to 180°C.
  5. Refill: Fry the bacon in the sunflower oil until it's crunchy, drain with kitchen paper. Mix the bacon in a bowl with the rest of the ingredients of the refill and pour the mixture in a mold containing the cooked dough. Bake the pie during 35 minutes or until it gets brown and it's cooked. Serve while it's still hot.