Vegetarian Christmas – Pumpkin Pie

December 19, 2011 8 Comments

I was going to write a series about vegetarian Christmas but because I was very busy I didn’t have time to translate all my Hungarian blog posts into English. I’ve got tasty ideas for a vegetarian Christmas with festive vegetarian/vegan recipes like a delicious nut roast, different side dishes and yum desserts. So next year if you look for ideas for a sensational spread on Christmas Day, Boxing Day and throughout the festive season, remember to come back and visit my blog for these recipes.

The filling recipe is from Shauna. This is a pumpkin pie made and baked from scratch with love. From a real pumpkin. In Hungary you can’t buy canned pumpkin puree, we don’t have it. If you want to make something from pumpkin puree you have to make it. If you haven’t tried it, it’s the time you should. This pie is very filling and nutritious.

Pumpkin Pie

Ingredients

For the crust
- 200 g white spelt flour
- 50 g oat flour
- 170 g unsalted butter, chilled, cut into small (2-3 cm / 1-inch) cubes
- 4 tablespoons cold water
- 2 teaspoons cane powder sugar
- 1/2 teaspoon salt

For the filling
- 2 cups roasted, pureed pumpkin
- 1 cup ricotta
- 1/2 cup cream
- 2 organic or free range eggs
- 1/3 cup cane sugar
- 2 tablespoons maply syrup
- 1 vanilla bean, split and seeded
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon fresh ground ginger

Method

To make the crust, in a bowl mix together the flours, powder sugar and salt. Add the cubed butter and mix until the butter pieces are broken up and about the size of small peas. Add cold water and mix until the dough comes together. Form the dough into a ball, wrap in a clingfilm and let it rest in the fridge for at least 30-40 minutes. Preheat the oven to 180C (350F). After resting the dough, roll out  the pastry on a floured surface to cover your pie dish (diameter: 29-30 cm) and prick holes with a fork all over the pastry (this helps the steam escape and prevents the crust from bubbling up). Line the pie crust with parchment paper, then fill with dried peas, lentils, beans or other pulses, or with ceramic or metal “baking beans” (also called pastry weights or pie weights) so that it will keep its shape when baking. Bake at 180C (350F) for about 15 minutes until it gets golden brown. Set aside.
Roast pumpkin halves at 180-200C for 45-60 minutes. Let cool and scoop out 2 cups flesh.
To make the filling, in a bowl beat the eggs until fluffy, then add cane sugar, maple syrup, vanilla, nutmeg, cinnamon, ginger, ricotta and cream. Continue blending until the mixture is smooth. Spoon the filling into the crust. Bake at 180C (350F) for 15 minutes, then lower the temperature to 170C (338F) and bake for another 30-40 minutes (until you can insert a toothpick into the center of the filling and have it come out clean). If the crust starts growing too brown, put some foil around the edges of the pie and continue baking. Set aside and allow the pie to cool before serving.

Comments (8)

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  1. Regula says:

    Looks delicious zita! Happy 2012! ( I know that napkin! )

  2. A delicious looking pie!

    Happy New Year.

    Cheers,

    Rosa

  3. Zita says:

    I know you know! :) Happy New Year to you, Bruno and the black cats! ;)

  4. Zita says:

    Thanks, Rosa!

    Happy New Year to you too! :)

  5. I would love to hear about your nut roast, Zita!! That sounds fascinating to me. :-) Yesterday I made a roasted cherry and sweet potato bake and that was scrumptious. :-) I love yummy vegetarian things, and your pie is beautiful. :-)

  6. Zita says:

    Krista!

    Nut roast is going to be my next recipe. Stay tuned until tomorrow! :)

  7. pizzarossa says:

    With pumpkins just starting to come back into season, my daughter-in-law has requested pumpkin pie – I’ve never made it before and was a bit put off by all the “1 can pumpkin puree” recipes I found, so I was thrilled to find this one! Thanks so much :)

    And seeing as we’re getting closer to Christmas, I’m going to be searching your blog for vegetarian Christmas recipes!

    • Zita says:

      Hello!

      I use real pumpkin (home baked) purée because in Hungary canned pumpkin purée is not available in stores. We have a tradition to bake our pumpkins at home that’s why canned version is not in stores. All of my pumpkin (butternut squash) recipes is from real pumpkins! :)

      I posted a few vegetarian Christmas recipes, hope you will like them!

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