Savory Tarragon Pumpkin Torte

Although not entirely sure what makes something qualify to be called a “torte”, that is what I am calling this delicious brunch dish. The delicious mix of sweet pumping, savory tarragon and rosemary with rich organic cream makes a perfect main dish to keep your tastebuds satisfied and your blood sugar balanced all afternoon.



Savory Tarragon Pumpkin Torte


1 can organic pumpkin

3 pastured eggs

1/2 cup organic cream or coconut milk

2tbsp dried tarragon

1 tbsp dried or fresh rosemary

2 tbsp ghee

1 medium sweet onion sliced

1 cloves garlic minced

1 tsp sea salt

Black pepper



  1. Preheat the oven to 350.
  2. In a frying pan, sauté the onions and garlic in ghee until golden brown.
  3. Remove from burner and mix in spices while cooling.
  4. In a food processor or blender, mix the pumpkin, eggs, cream/coconut milk, sea salt and black pepper until smooth.
  5. Spread onion/garlic mixture on the bottom of a pie pan and cover with egg/pumpkin mixture.
  6. Bake in oven for 40-50 minutes or until you can stick a knife in the middle with it coming out clean.
  7. Allow to cool and serve immediately with sliced avocados


* Feel free to add your choose of raw cheese into the blender mixture such as gruyere, manchego or feta. Cut the salt in half when adding cheese.



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