i can't quit you, pumpkin OR how to have pumpkin pie for dinner and dessert

i know, i know. another entry about pumpkin?

i have an addiction and it's going really well.

you're probably thinking, do you eat anything that doesn't have pumpkin in it?

not if i can help it.

pretty soon it's going to get really cold and all of a sudden all the fuss over squash will be over and our stores will be stocked with fruit cakes and hams and loaf-like things, so let's just enjoy it while we can, ok?

i wanted to eat a lot of pumpkin pie the other night but i didn't feel like making a crust, so instead i made a crustless pumpkin pie and it was great. it was just like eating a pie made entirely of the filling, and that's the best part. then i thought, this would also taste really good as a savory dish if i added some veggies and didn't sweeten it. sort of like a quiche meets a fritatta meets a pumpkin pie and they all live happily ever after....in my belly. i don't know what you would call it--maybe a pumptatta, or a frumpkin, or a pumpiche, or a puichetatta. hmmm...i think i'll just call it dinner.

1 can (15 oz) pumpkin

1 can (12 oz) regular or fat-free evaporated milk

3 egg whites

1/2 cup flour

3/4 tsp baking powder

2 tbsp vegetable broth

1 tsp salt

1 tsp pepper

1 tsp cumin

1 tsp curry powder

1/2 cup sweet potato chopped in very small cubes

1/2 cup shitake mushrooms (or crimini) chopped up

1/4 leeks chopped up

1/4 cup garlic chopped up

1 tbsp fresh rosemary in small pieces

1/4 cup grated cheddar cheese (optional)

preheat oven to 350F

combine all ingredients in a blender except vegetables, rosemary, garlic & cheese

blend until smooth

pour blended mixture into a bowl and add the rest of the ingredients except cheese.

use a spoon to mix all ingredients

pour into a greased pie pan

bake for 20 minutes then add cheese to the top

bake for another 40 minutes or until firm

cool for at least one hour

i had some leftover mix so i poured it into a muffin mold.

pretty cute.

if you want to make the sweet version and have that for dessert, it's the same recipe but add:

1/2 cup sugar

1 1/2 tsp pumpkin pie spice

and NO veggies, cheese, savory spices, rosemary or vegetable broth. ( duh.)

you could also sprinkle some brown sugar on top or a little crushed granola if you wanted some texture.

i also want to point out that the savory version of this dish is really healthy and light, so it would be nice with a salad or some greens. you can feel free to add different veggies and mix it up. the possibilities are endless with a pumtattiche!