Pumpkin Blue Cheese and Pine Nut Pie

Pumpkin, Blue Cheese and Pine Nut Pie
Pumpkin, Blue Cheese and Pine Nut Pie

Pumpkin blue cheese and pine nut pie is a perfect balance of sweet pumpkin and salty blue cheese with pine nuts for some texture, perfumed with thyme. Throw a great flaky, crispy and buttery pastry into the mix and we’re on a roll for a perfect vegetable pie that is great served warm, or cold.

ingredients to make Pumpkin, Blue Cheese and Pine Nut Pie

Jen came upon this recipe from some torn out pages of magazine recipes collected, and long forgotten about….. Flicking through the recipe we thought it would work beautifully using Delia Smith’s quick flaky pastry.

For anyone that thinks they can’t make pastry , think again. It’s very, very easy to make a light, very crispy and flaky pastry, and best of all it’s foolproof. We like, actually love Delia for her perfectly prim delivery of recipes that always work and this pastry is a winner! Thanks Delia.

If you’re not up to making the pastry feel free to use some easy supermarket, pre rolled puff pastry.

Roasting the pumpkin

Roasting the pumpkin helps to bring out it’s natural sweetness. Just be careful that your pumpkin is not coated in too much oil, and if you think it is pop it on some kitchen paper to blot the oil, otherwise the pumpkin will be too wet for the Pumpkin Blue Cheese and Pine Nut Pie.

baking pumpkin on a tray to make Pumpkin, Blue Cheese and Pine Nut Pie
bake pumpkin on a tray leaving space around each piece to help prevent steaming

Blue cheese

You can really use any blue cheese you like for this pie, but we like the soft and creamy blues such as Castello or Gorgonzola, although a firm Stilton may be a step too far.

 blue cheese pieces placed on filling for Pumpkin, Blue Cheese and Pine Nut Pie
break cheese into pieces and evenly space over the filling

Pine nuts

Toasted walnuts or pecans chopped would work with this pie. The nuts add a lovely texture to the soft pumpkin, onion  and cheese along with the crispiness of the pastry.

The pastry

We used  Quick and Easy Flaky Pastry to make this pie with and it was ultra crispy and flaky. We ate it warm with a light salad of rocket, orange and red onion. Let me tell you we both went back for seconds. Use a store bought puff pastry if you’re short on time, or lack the inspiration to make your own. Both work beautifully!

cutting pastry to size to make Pumpkin, Blue Cheese and Pine Nut Pie
we used a bowl as a template to cut the pie pastry base – cut the top pastry 1- 2 cms (1/2 – 1 inch ) larger

You need to cut the bottom disc of pastry a little smaller than the top as the top has the extra distance of the mound of pumpkin to cover.

Watch How To Make Pumpkin Blue Cheese and Pine Nut Pie.

Still Hungry?

Subscribe to our newsletter and follow along on Pinterest, Facebook, Twitter and Instagram for all of the latest updates.

Please scroll to the bottom for the Pumpkin Blue Cheese and Pine Nut Pie recipe.

check out some more winning recipes using pastry

beef bourguignon pie cooked and golden sitting on a cake rack

click on the link for the recipe…..Beef Bourguignon Pie

cheats gourmet sausage rolls

click on the link for the recipe…..Cheats Gourmet Sausage Rolls

chicken, leek and mushroom pie

click on the link for the recipe…..Chicken, Leek and Mushroom Pie

peach frangipane tart

click on the link for the recipe…..Peach Frangipane Tart

Apple frangipane tart cut with a slice with a bite taken out of it with Apple peel in the background

click on the link for the recipe…..Apple Frangipane Tart

What’s your favourite way to cook pumpkin? We would love to hear from you in the comments below when you make Pumpkin Blue Cheese and Pine Nut Pie.

Chorizo and prawn pasta -
Yield: 4

Chorizo & Prawn Pasta - Quick Spicy


  • 3 tablespoons extra virgin olive oil
  • 2 chorizo sausages sliced thinly ( about 10 oz / 300 grams)
  • 3 fat cloves of garlic peeled and sliced thinly
  • 1 long red chili finely chopped - seeds optional
  • 10 oz (300 grams) raw peeled prawns - sliced or left whole
  • 3 oz (80 grams) butter
  • 1 tablespoon grated lemon zest
  • 1/4 cup fresh lemon juice
  • 1/4 cup finely chopped flat leaf  parsley
  • 14 oz (400 grams) dried spaghetti
  • fresh ground black pepper


  • Put large pot of water onto boil and cook spaghetti according to manufacturers instructions for 2 minutes less than recommended time
  • Place olive oil in frypan over medium heat and add chorizo cook on one side till brown and turn over
  • Add sliced garlic and chilli, stirring for a minute
  • Add fresh prawns, butter, zest and lemon juice stirring for 2 minutes
  • Strain cooked spaghetti keeping half a cup of the pasta water
  • Add pasta, pasta water and parsley to spaghetti tossing to cook for 2 minutes
  • Add a good grind of black pepper and serve


  • Pasta water is a great addition as the salty, starchy water helps to bring all the flavours together and finishes off cooking the spaghetti so you don't overcook it.
  • Sliced chorizo in the freezer is a handy standby to add to other pasta dishes like tomato based sauces and imparts a fabulous flavour.

Nutrition Information



Serving Size


Amount Per Serving Calories 1116Total Fat 32gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 19gCholesterol 74mgSodium 964mgCarbohydrates 160gFiber 8gSugar 7gProtein 44g

Nutritional information provided here is only intended as a guide.

Related Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Skip to Recipe