Savory Pumpkin-Walnut Pie
If you have about 45 minutes to spend in the kitchen, Savory Pumpkin-Walnut Pie might be an amazing dairy free, lacto ovo vegetarian, and vegan recipe to try. One serving contains 233 calories, 10g of protein, and 5g of fat. This recipe serves 6 and costs $1.23 per serving. 34 people have made this recipe and would make it again. Head to the store and pick up ground pepper, nutritional yeast, dried thyme, and a few other things to make it today. It is brought to you by The Green Forks. With a spoonacular score of 94%, this dish is awesome. Savory Pumpkin Pie, SPICY AND SAVORY PUMPKIN PIE, and Walnut Pumpkin Pie are very similar to this recipe.
Servings: 6
Ingredients:
2 tablespoons tapioca, arrowroot, or corn starch
¼ cup dried cranberries
1 teaspoon dried thyme
12 ounces extra firm tofu, drained and pressed, and crumbled fine
¼ cup chopped fresh sage
2 garlic cloves, minced
¼ teaspoon ground nutmeg, optional
¼ teaspoon ground black pepper
2 tablespoons lemon juice
1 tablespoon nutritional yeast, optional
1 tablespoon olive oil
1½ cups pumpkin purée
1 cup diced onion (I used red)
¾ teaspoon salt
1 teaspoon sea salt
1 tablespoon unrefined sugar (I used coconut sugar)
2 teaspoons tamari
1½ cups light spelt flour or whole wheat pastry flour (or AP flour)
Equipment:
food processor
plastic wrap
oven
frying pan
bowl
Cooking instruction summary:
FOR THE PIE CRUST: In a food processor, pulse the flour, sugar, and salt together briefly. Add the coconut oil in pieces and pulse another 5 to 10 times or until the texture resembles coarse sand. Drizzle almost all the water around the mixture and pulse a few times, if the mixture doesn't come together in a ball and remains dry, add more water, a tablespoon at a time, until it is moist and clumped together. Dump onto a piece of plastic wrap, shape into a disc, cover with plastic wrap, and refrigerate until firm, about 1 hour.Lightly grease a 9-inch pie plate. Sprinkle a clean work-surface with flour. Place pie dough on floured surface and roll out into a circle about 12-inches in diameter. Fit into pie plate and cut off access crust if needed. Set aside in fridge while filling is being prepared.FOR THE FILLING: Preheat oven to 400F. Heat oil in a small skillet over medium-high heat. Saut onion until it is translucent and lightly browning, about 7 minuted. Add garlic and continue to cook until fragrant, about 30 seconds. Scrape mixture into large bowl.Add remaining ingredients to bowl and stir until evenly combined. Pour into prepared pie crust.Bake 40 minutes or until crust and filling are golden brown. Remove pie and let stand 10 minutes. Serve.
Step by step:
1. FOR THE PIE CRUST: In a food processor, pulse the flour, sugar, and salt together briefly.
2. Add the coconut oil in pieces and pulse another 5 to 10 times or until the texture resembles coarse sand.
3. Drizzle almost all the water around the mixture and pulse a few times, if the mixture doesn't come together in a ball and remains dry, add more water, a tablespoon at a time, until it is moist and clumped together. Dump onto a piece of plastic wrap, shape into a disc, cover with plastic wrap, and refrigerate until firm, about 1 hour.Lightly grease a 9-inch pie plate. Sprinkle a clean work-surface with flour.
4. Place pie dough on floured surface and roll out into a circle about 12-inches in diameter. Fit into pie plate and cut off access crust if needed. Set aside in fridge while filling is being prepared.FOR THE FILLING: Preheat oven to 400F.
5. Heat oil in a small skillet over medium-high heat. Saut onion until it is translucent and lightly browning, about 7 minuted.
6. Add garlic and continue to cook until fragrant, about 30 seconds. Scrape mixture into large bowl.
7. Add remaining ingredients to bowl and stir until evenly combined.
8. Pour into prepared pie crust.
9. Bake 40 minutes or until crust and filling are golden brown.
10. Remove pie and let stand 10 minutes.
11. Serve.
Nutrition Information:
covered percent of daily need
