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Roasted root vegetable pie with peanut glaze

July 23, 2014 12 Comments

Savoury roasted pumpkin pie with peanut glaze - to her core
For Christmas last year (ie Christmas 2012) B bought me a Magimix food processor. I was super excited and when asked what the first thing I was going to make was, I excitedly declared it would be a pie. Fast forward 18 months and I still hadn’t even attempted a pie!
 
Every time the topic would come up “so when are you going to make that pie…” it was usually followed with “what type of vegetarian pies would you even make, they all have meat in them!” So I waited and waited until the day the idea for the most perfect vegetarian pie floated into my head and then I set about to making it.
 
Savoury roasted pumpkin pie with peanut glaze - to her core
As its currently winter over here, rich flavours and roasted root vegetables had to feature. I initially wanted an oaty, buttery crust, but I also toyed with the idea of a lighter cauliflower crust. I Googled a recipe and couldn’t find one. Turns out there’s probably a reason for that – cauliflower doesn’t really lend itself too well to pie crust. Don’t get me wrong – the flavour is great, but there’s none of that lovely, crisp pie shell that I love and so desperately wanted in my very first pie. I have included both crust options here however, but just be warned with the cauliflower one that while it caramelises beautiful, it doesn’t win many points in the crispiness factor, and when reheating the next day it went slightly soggy – but if you are going to be serving and eating the whole pie in the one go and are looking from a grain or gluten-free option then definitely give it a go. Otherwise, I’d definitely go with the deliciously buttery oat version, it not only tastes amazing, but the smooth buttery flavour is a lovely contrast to the sharp flavours of the satay seed dressing.
baked cauliflower pie crust - to her core
 
Savoury roasted pumpkin pie with peanut glaze - to her core
 
Roasted root vegetable pie with peanut glaze
400g chopped pumpkin
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

 

 

Filed Under: Breads and baking, Mains, Recipe Tagged With: cauliflower, dairy free, gluten free, grain-fr, peanut butter, pumpkin, seeds, sweet potato, vegan, vegetarian, whole-grain

« Creamy grain-free porridge (aka cauli-oats)
The Paleo way? »

Comments

  1. Katie @ Whole Nourishment says

    July 23, 2014 at 10:14 pm

    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?

    Reply
    • tohercore says

      July 26, 2014 at 8:44 pm

      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 :)

      Reply
  2. Lauren says

    July 23, 2014 at 11:27 pm

    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 :)

    Reply
    • tohercore says

      July 26, 2014 at 8:57 pm

      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 :)

      Reply
      • Lauren says

        August 13, 2014 at 12:55 am

        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!

        Reply
  3. Julia says

    July 25, 2014 at 3:08 am

    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!

    Reply
    • tohercore says

      July 26, 2014 at 8:47 pm

      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 ;)

      Reply
  4. Caitlin @ teaspoon says

    November 15, 2014 at 2:40 am

    This looks like it’s allowed for breakfast, right? It looks delicious and healthy! Can’t wait to try it out.

    Reply
    • tohercore says

      November 17, 2014 at 8:51 pm

      Definitely Caitlin – savoury pumpkin pie sounds like my kind of breakfast!

      Reply
  5. Suzanne Holt says

    November 22, 2015 at 7:06 am

    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.

    Reply
    • tohercore says

      November 23, 2015 at 2:55 pm

      Thanks so much Suzanne!

      Reply
  6. Hazel says

    June 10, 2018 at 5:52 pm

    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?

    Reply

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