Savory Pumpkin Pie

One of my friends brought over a pumpkin pie for Thanksgiving that she said was "a dinner pie". I was confused and a little skeptical...

Ok. SUPER skeptical. So skeptical that I didn't even eat any on Thanksgiving. But I had some of the leftovers and it was AMAZING! She didn't follow a recipe...all she told me was that she was making a regular pumpkin pie and then decided to throw some caramelized onions and some extra spices in! Below is my recipe for a savory pumpkin pie :)

Savory pumpkin pie 

Savory Pumpkin Pie

• 29 oz can of pumpkin puree
• 1 onion, sliced
• 1 cup cooked ulu, diced
• 2 Tbsp butter
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp ground cloves
• dash of chili powder, basically to taste
• 1 tsp salt
• 1 12 oz can coconut milk
• 3-4 eggs
• Pie crust--This crust is the best! It tastes like a cheez-it!

Preheat the oven to 375F. Make the pie crust ahead of time and refrigerate until the pie filling is ready. Caramelize the onions with the butter. Mix all the other ingredients, except eggs, and adjust the spice to your taste. I personally think I need to adjust my spices...maybe some herbs? A little more heat? Not sure. It still turned out good but I think it would be amazing with a little...something. Once your spices are adjusted add the eggs. Roll out the pie crust dough and place in pie pan and put in the filling. Bake the pie for 1 hour but check after 45 minutes. You don't want this pie to be runny in the middle so keep checking the texture. 

Savory pumpkin pie (back) and Luau pie (front)