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Three-cheese pumpkin pie (vegetarian)
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Prep Time:
50 minutes
Cook Time:
60 minutes
Total Time:
110 minutes
Indulgent pumpkin pie loaded with cheesy goodness.
Ingredients:
  • 18.20 gm olive oil
  • 25g unsalted butter
  • 1 onion, thinly sliced
  • 1/2 butternut pumpkin (about 450g), peeled, cut into 1.5cm cubes
  • 16.00 gm brown sugar
  • 2 tsp balsamic vinegar
  • 2 eggs, lightly beaten, plus 1 lightly beaten egg to brush
  • 100ml pure (thin) cream
  • 120g gruyere*, grated
  • 40.00 ml grated parmesan (or vegetarian hard cheese)*
  • Fried sage leaves, to serve (optional)
  • 300g plain flour
  • 30g cheddar*, grated
  • 150g chilled unsalted butter, chopped
Instructions:
  • To prepare the pastry, combine flour, cheddar, butter, and a pinch of salt in a food processor. Pulse until the mixture resembles fine crumbs. Add 1/3 cup (80ml) chilled water and pulse until a smooth ball of dough forms. Wrap the dough in plastic wrap and refrigerate for 30 minutes before using.
  • While you wait, prepare the filling. Warm the oil and butter in a large frying pan over low heat. Sauté the onion for 5 minutes until soft. Stir in the pumpkin and cook for 2-3 minutes, stirring occasionally.
  • Pour in 1/2 cup (125ml) of water and gently simmer. Once simmering, cover the pot, reduce heat to low, and cook for 20 minutes or until the pumpkin is tender. Mix in the sugar and balsamic vinegar, then let it cool before serving.
  • Preheat your oven to 200°C and prepare a large baking tray by lining it with baking paper.
  • On a lightly floured surface, roll out the pastry into a 30cm disc and transfer it to the baking tray.
  • Transfer the cooled pumpkin mixture to a large bowl. Incorporate the eggs and cream, and season generously with salt and freshly ground black pepper. Mix in half of the gruyere, then sprinkle the remaining gruyere over the pastry, leaving a 2cm border. Spread the pumpkin mixture in the center of the pastry, fold over the 2cm border, and create rough pleats. Brush the pastry edge with the beaten egg and sprinkle with parmesan. Bake until golden and cooked through, about 30 minutes.
  • Enjoy your pie warm and beautifully garnished with optional fried sage leaves.

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