400g sweet potatoPeanut glaze
1/3 cup peanut butter
3 Tbsp tamari
1 heaped Tbsp honey
3 Tbsp water
1 Tbsp rice wine vinegarButtery oat crust
1.5 cups oats – process until finely ground.
Add 1/3 cup almond meal and 1/2 cup mixed seeds (pepitas, sunflower, sesame)
1/2 tsp paprika
1/2 tsp salt
3 Tbsp organic grassfed butter, melted (or coconut oil)
2 Tbsp water
Caramelised cauliflower crust
1/2 cup mixed seeds
300g cauliflower (around 1/4 large head)
1/3 cup almond meal
1/2 tsp paprika
1/2 tsp salt
1/4 cup coconut oil.
1/3 cup mixed seeds (pumpkin, sunflower, linseed, sesame)
Preheat oven to 190 degrees || 375 F
Vegetables: Bake 400g each chopped pumpkin and sweet potato at 190 for 45 mins
Buttery oat crust: Add oats to a food processor and mix until finely ground, resmbling breadcrumbs. Add the almond meal, seeds, paprika and salt, and pulse a few times to combine and break up the seeds a little. Add the liquids and pulse again a few times to combine. The mixture should be crumbly at this point, but hold its shape when pressed together. Press into a 23cm/9″ lightly greased pie pan and bake in oven 12 – 15 minutes
Caramalised cauliflower crust: Add the seeds to a food processor and pulse a few times to break up a little. Add the cauliflower, almond meal, paprika, salt and coconut oil. Process until the mixture resembles large breadcrumbs, but will stick together when sqeezed between two fingers. Press into pan then bake 30 – 40 mins – you want it to brown, but careful not to burn it! Remember it will cook further after you add the pie filling.
Peanut glaze: Combine all ingredients in a bowl and mix to form a paste
To assemble pie: Reduce oven temperature to 180 C. Roughly mash the roasted veggies and place in the pie crust. Spoon the glaze over the vegetables and top with the seeds. Bake for 30 minutes, but check after 25 minutes. It should be starting to brown on the top. Remove form oven once cook, cook slightly in the pan and then cut and serve.
Serves 6
That is a beautiful and unique pie. I’m pretty sure I’ve come across nothing of the sort! I’m curious about how the pumpkin filling sets up. It’s obviously holds well….do you think adding an egg would give it a firmer custard-like texture or would it not be necessary?
Thanks Katie :) I found the filling worked fine on its own – I guess pumpkin is pretty stodgy and not too likely to fall apart anyways, plus the glaze would also work to hold it together a little. The egg white could help too though, I’ll have to try it out next time I make it :)
This looks incredible! As I opened up the page from my bloglovin – the picture made me so excited! ha!
Such a unique idea :)
Will definitely want that in Winter! However Myself and My Boyfriend are moving to Sydney in September for 2/3 years so we will miss Winter this year! So strange! If you are ever in Sydney you should let me know :)
Thanks Lauren – such kind words :) Thats great timing that you miss winter – although winters in Sydney are very different to winter in London, so I’m sure you’ll be fine when winter finally roll’s around in Sydney next year.
And thats so exciting about your move! My partner and I are actually planning on a trip to Sydney in October so we’ll have to touch base closer to the time :)
I have just seen this comment… getting a list of the ingredients so I can make this pie sometime soon despite it not being Winter ;)
Oh wonderful! We should definitely touch base nearer the time! Would be great to meet you and grab a bite somewhere!
Oh this pie looks so warm and inviting! I don’t care that it’s summer here, I could easily see myself baking this right now…just need to get ahold of a pumpkin. Although I bet I could replace the pumpkin with more sweet tater. Both the buttery oat crust and the cauliflower crust sound amazing! This is truly magnificent!
Thanks Julia! I definitely think you could do this pie year round ;) Extra sweet potato would definitely work, in fact I think most roast veggies would be good here, but pumpkin and pie just goes together so well doesnt it ;)
This looks like it’s allowed for breakfast, right? It looks delicious and healthy! Can’t wait to try it out.
Definitely Caitlin – savoury pumpkin pie sounds like my kind of breakfast!
I would have never thought of making a savory pumpkin pie. I appreciate the fact that you could make this gluten free as long as you used gluten free oats. Thanks for this idea.
Thanks so much Suzanne!
Just tried this today. The filling and glaze were great but my crust didn’t hold at all when sliced (although we had it as crumb which was yummy). Not sure what I did wrong?