The Intolerant Gourmand’s scarily good savoury pumpkin pie

October 22, 2015 | Posted by CIET Team in
  • Recipes
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Restaurants! With Halloween round the corner, you might want to consider a seasonal dish that won’t scare your allergic customers.

It’s so good that all diners will love it – in fact, we challenge them to tell the difference.

Happy Halloween! Nathalie

 

 

Ready, steady…

Prep time: 30 minutes
Cook time: 1 hr
Total time: 1.5 hrs
Quantity: Serves 12 people

Cook!

Ingredients:

  • 1 large pumpkin – peeled, deseeded and cubed
  • 1 large onion – peeled and sliced
  • 1 tbsp olive oil
  • Handful of fresh thyme
  • Gluten-free shortcrust pastry
  • x2 egg replacer (I use Orgran)
  • Pinch of ground nutmeg
  • 3oz (85g) dairy-free cheese

Method:

  1. Preheat the oven to 180°c/ 320°f/ Gas 4.
  2. Add the pumpkin, onion and thyme to a large saucepan. Drizzle with olive oil, and stir to coat everything. Cover with a lid and leave to gently fry for around 30 minutes, or until the pumpkin is soft and can be squished on the side of the saucepan. Remember to stir frequently.
  3. Meanwhile, roll out the pastry, and line a 23cm pie dish. Gently cut any excess pastry away from the edge. Using a fork, gently prick the pastry all over the base to make sure that it stays even and doesn’t bubble when cooking.
  4. Bake in the oven for around 10 minutes to strengthen the pastry base.
  5. By this point, the pumpkin should be cooked. In a large bowl, combine the cooked pumpkin and onion with the egg replacer, nutmeg and dairy-free cheese, and blend or mash until smooth.
  6. Remove the pastry from the oven, and fill with the pumpkin purée mix.
  7. Place the dish back into the oven to bake for a further 20-30 minutes, or until set.
  8. Remove from the oven, and leave to cool slightly before serving with some fresh crispy salad.

 

intolerantgourmand

Nathalie Dyson-Coope, aka The Intolerant Gourmand, is well known within the allergic community for creating free-from recipes for clients nationwide. With a son with multiple severe food allergies, she knows how essential it is to get it right! Nathalie works with restaurants from national chains to local independents to recreate their favourite dishes, free from the 14 allergens – without losing any of the flavour.

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