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Halloween pumpkin quiche

Hokkaido pumpkin pie or Kokkaido pumpking quiche

Easy to prepare, particularly delicious, it’s difficult to resist to that quiche. Inevitable for Halloween!

What difference between Pumpkin and Hokkaido Pumpkin?

Hokkaido pumpkin is a variety of squash very closed to pumpkin. The fruit is in the shape of a big fig, its color is from dark orange to red while its flesh is yellow and mealy. With a delicate and sweet flavor of chestnut and walnut, this squash seduces young and old. Unlike other squashes or pumpkin, peel does not matter: it softens during the cooking and can be eaten.


Pumpkin pie: an healthy way to eat vegetables

Hokkaido pumpkin is the vegetable who holds the record of beta-caroten (they have twice the quantity that carrots do). The darker its orange color is, the richer it is in anti-oxydants… Beta-caroten is critical for skin health and beauty of a youthful complexion, it’s excellent for night vision as well as for bones and teeth growth. Hokkaido pumpkin is also very rich in fibers, in vitamins A, B, C and E as well as in mineral salts and oligo-elements such as calcium, iron, phosphorus and potassium. It has great healing and detoxifying effects.

Pumpkin, onions and bacon pie recipe

For 1 large pie


  • Preparation : 25 minutes
  • Cooking : 35 minutes
  • Total : 1 hour


  • 1 Hokkaido pumpkin (small variety of pumpkin, if you don’t find take a standard pumpkin)
  • 2 eggs
  • 1 onion
  • 7 oz (200g) sliced bacon
  • 1 cup (25cl) double cream
  • 1 puff pastry. I buy it, it’s too complex to make at home. If you don’t have one use a Shortcrust pastry (without sugar…)
  • Salt and pepper
  • Nutmeg


  • Preheat the oven to 392°T (200°C)
  • First, line a pie plate with baking parchment paper and then with puff pastry (or shortcurt pastry)
  • Prick pastry all over with a fork (don’t do it if it’s a shortcut pastry)
  • Then, cut the Kokkaido pumpkin in two pieces and remove the seeds
  • Steam it for about 5 to 10 minutes: it shouldn’t be totally cooked* but it will allow you to remove easily and safely the thin peel with a knife. Option: you can also keep the peel, it’s edible…
  • Slice the onion
  • Whisk the whites up to firm peaks with a pinch of salt
  • Mash 1.32 lbs (600g) of pumpkin flesh with a blender (we don’t need more)
  • Then, combine together in a bowl the 2 yolks with cream, salt, pepper and nutmeg
  • Add the pumpkin puree and mix well
  • Add carefully the whites to the mixture
  • Brown the onions and the bacon
  • Pour the onions and the bacon on the pastry then cover with the pumpkin mixture
  • Bake for about 35 minutes
  • Serve warm with a salad

* it’s important not to overcook the Hokkaïdo pumpkin: considering it will cook during 35 minutes in oven, it should’nt be totally cooked before being mashed…

Two options for Hokkaido pumpkin quiche

  • Pour grated cheese (Comté, Emmental, Gruyère…) on the pie before cooking
  • That quiche is also delicious with hazelnuts: 2/3 of 1.76 oz (50g) chopped hazelnuts mixed in the preparation and 1/3 of 1.76 oz (50g) chopped hazelnuts to decorate

2 thoughts on “Halloween pumpkin quiche

  1. Thanks! My kids (and me!) love it. And it’s a good way to make my kids eat vegetables 🙂

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