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As the leaves turn vibrant shades of orange and gold, the culinary world shifts into high gear with pumpkin-themed dishes taking center stage. From creamy soups to spiced lattes, pumpkin is synonymous with the cozy comforts of fall. One delightful variation that deserves a spot on your seasonal menu is the Pumpkin Béchamel Pie. This dish not only highlights the beloved pumpkin flavor but also introduces a luxurious twist that elevates it above the traditional pumpkin pie.

Pumpkin béchamel pie- revisited

Savor the flavors of fall with this delightful Pumpkin Béchamel Pie! This creamy, savory pie combines rich pumpkin puree with a velvety béchamel sauce, spiced just right with nutmeg, cinnamon, and ginger. Topped with melty cheese and optional caramelized onions and fresh sage, it’s perfect for cozy gatherings. Easy to make with a pre-baked crust, this dish will impress your guests and warm your heart. Try this unique twist on a classic!
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Ingredients
  

1 pre-made pie crust (store-bought or homemade)

2 cups pumpkin puree (canned or homemade)

2 cups milk (whole or half-and-half for creaminess)

4 tablespoons unsalted butter

1/4 cup all-purpose flour

1/2 teaspoon nutmeg (freshly grated, if possible)

1 teaspoon cinnamon

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon ground ginger

1 cup grated cheese (Gruyère or sharp cheddar work well)

1/2 cup chopped fresh sage (optional)

1/2 cup caramelized onions (for added depth of flavor)

2 large eggs

Instructions
 

Prepare the Crust: Preheat your oven to 375°F (190°C). Fit the pie crust into a 9-inch pie dish and prick the bottom with a fork to prevent bubbling. Pre-bake the crust for 10-12 minutes until lightly golden. Remove and set aside to cool slightly.

    Make the Béchamel Sauce: In a saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for about 2 minutes, stirring constantly until the mixture is smooth and bubbling (this is called a roux). Gradually whisk in the milk, ensuring no lumps form. Continue to cook, stirring, until the sauce thickens and coats the back of a spoon, about 5-7 minutes.

      Flavor the Sauce: Once thickened, remove the béchamel from the heat and stir in the pumpkin puree, nutmeg, cinnamon, salt, black pepper, and ginger. Mix well to combine.

        Combine the Ingredients: Stir in the cheese until melted and the mixture is smooth. If using, fold in caramelized onions and chopped sage for added flavor. Beat the eggs in a small bowl and then quickly mix them in the béchamel mixture until fully incorporated.

          Assemble the Pie: Pour the pumpkin béchamel mixture into the pre-baked pie crust, smoothing the top evenly.

            Bake the Pie: Place the pie in the preheated oven and bake for 30-35 minutes or until the pie is set and the top is golden brown.

              Cool and Serve: Allow the pie to cool for 10 minutes before slicing. Serve warm or at room temperature, garnished with additional sage if desired.

                Prep Time, Total Time, Servings: 30 minutes | 1 hour | 8 servings