Pumpkin and Chorizo Pie

Pumpkin and Chorizo Pie

It’s that time of year again; pumpkin has burst unabatedly onto the culinary scene to become, for one month only, more popular than even chocolate is. There are sweet pumpkin pies, bowls of pumpkin soup and loaves of pumpkin bread aplenty, but here you’ll find something a little alternative. I give you my recipe for a thoroughly savoury and utterly delicious Pumpkin and Chorizo Pie.

Pumpkin and Chorizo Pie

In terms of texture, pies can often be very bland; a bit of a flat, mushy landscape. The consistency of baked pumpkin, for instance, is largely similar to that of mash. As such, it’s important to incorporate a firmer, meatier element – enter chorizo! Large chunks of spicy sausage succeed in adding variety to a pie that may otherwise prove a little on the soft side. Happily, the paprika based chorizo also combines with the sweet autumn fruit to excellent effect, giving rise to a diverse and delicious filling.

Pumpkin and Chorizo Pie

Serves 2-3


• 1 2kg pumpkin, in small chunks (skin removed)

• 1 chorizo sausage (60-70g), in small chunks

• 2 medium-sized potatoes, quartered

• 1 clove of garlic, finely sliced

• 20g parmesan, grated (optional)

• 1 tbsp olive oil

• Salt


1. Coat your chunks of pumpkin in oil and a pinch of salt. Roast in the oven for 10-15 minutes at 180C, until soft and a little golden. Meanwhile, boil your potatoes until soft enough to mash.

2. Mash together the potato and a quarter of the roasted pumpkin. Fry the remaining pumpkin with the chorizo and garlic until the meat is a little crispy.

Pumpkin and Chorizo Pie

3. Take a suitably sized oven-proof dish (roughly 15cm in diameter), tip in the contents of the frying pan and cover liberally with the pumpkin mash. Sprinkle with parmesan and bake in the oven at 180C for 20 minutes, or until golden. Serve immediately.

Pumpkin and Chorizo Pie

Cost: Well, this is certainly the correct season for pumpkin and if you shop around you can pick up a decently-sized fruit for around £1. Chorizo isn’t too expensive either at around £1.50/100g. All in all, this pie (or pies) should set you back no more than around £1.70.

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37 comments on “Pumpkin and Chorizo Pie

  1. Georgina
    October 27, 2013 at 6:17 pm

    I really like this – it is a great recipe for this time of year, and I’m sure you’re right about what the chorizo can bring to the pumpkin. But more popular than chocolate? I’m not convinced about that!

    • frugalfeeding
      November 1, 2013 at 3:37 pm

      Thanks :). Ok, perhaps I was exaggerating, but you get the idea!

  2. cookinginsens
    October 27, 2013 at 6:53 pm


  3. Barb Bamber
    October 28, 2013 at 12:52 am

    I’ve just pinned this one, Nick! It looks so pretty.. and yummy for the last week of October and our newly falling snow!

    • frugalfeeding
      November 1, 2013 at 3:36 pm

      Thanks for doing that 🙂 – I want snow!

  4. daisy | daisysworld.net
    October 28, 2013 at 4:17 am

    What a tasty combination! Lovely dish and beautiful photos.


  5. angelica | table twenty eight
    October 28, 2013 at 7:18 am

    What a great idea – my inbox and pinterest have been bombarded with sweet pumpkin recipes from our northern hemispher brethren but I have to admit, I’m more partial to its inclusion in savoury dishes. Will have to give this a go…

    • frugalfeeding
      November 1, 2013 at 3:33 pm

      I’m glad I could offer some variety! Please do…

  6. Conor Bofin
    October 28, 2013 at 10:24 am

    My youngest (21) carved a pumpkin last night. She did the Alien with the big brain from Mars Attacks. Best use of a pumpkin I’ve seen in a while.Mind you, this comes very close. It looks fantastic.

  7. Rufus' Food and Spirits Guide
    October 28, 2013 at 12:33 pm

    I love this idea.

  8. Skye
    October 28, 2013 at 1:29 pm

    I love chorizo. I love pumpkin. Cannot think of a better combination. Delicious.

    • frugalfeeding
      November 1, 2013 at 3:33 pm

      Thanks, Skye – they work so well together.

  9. Amanda @ Once Upon a Recipe
    October 28, 2013 at 10:54 pm

    I’d sure love to come home to this pie for dinner on a cold Fall or Winter day. It sounds delicious.

    • frugalfeeding
      November 1, 2013 at 3:32 pm

      It is perfect for just that evening – make it 😀

  10. Laurie
    October 29, 2013 at 2:43 am

    I love fresh pumpkin. Great pics!

  11. Kim Bultman
    October 29, 2013 at 9:20 am

    It’s so nice to see a savory pumpkin dish amidst the onslaught of sweet renditions. Mixing chunks of pumpkin and chorizo with creamy mash sounds like my kind o’pie. Thanks for this!

    • frugalfeeding
      November 1, 2013 at 3:31 pm

      I thought it would be appreciated. Glad you like it 🙂

  12. spree
    October 29, 2013 at 3:33 pm

    I can’t do chorizo Nick, but man do you make this look beautiful!

    • frugalfeeding
      November 1, 2013 at 3:30 pm

      Thank you – it’s nice of you to say so 🙂

  13. francesca
    October 30, 2013 at 11:32 am

    Chorizo> Bacon!

  14. Flip's Foodie Files
    October 31, 2013 at 12:59 pm

    THIS LOOKS AMAZING!!!! What a unique combination of ingredients, thanks so much for sharing!!!

    • frugalfeeding
      November 1, 2013 at 3:27 pm

      Thank you so much – please make it and enjoy it 🙂

  15. Jennifer Andrews
    November 7, 2013 at 1:23 am

    I never would’ve thought to pair pumpkin with chorizo. Looks delish!

    • frugalfeeding
      November 8, 2013 at 1:50 pm

      I’m glad I could help give you the idea :). It works wonderfully well.

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