Leek And Pumpkin Pies – a delicious recipe with pumpkin -, butter, leeks, honey, clove garlic, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Dice pumpkin into 1 cm/1/2 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 saute 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 cream, 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.
512
kcal
Calories
39
g
Fat
7
g
Carbs
36
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup pumpkin - peeled and diced, 1 1/2 tablespoons butter, 3/4 cup leeks - chopped, 1 tablespoon honey, and more.
Yes, Leek And Pumpkin Pies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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