Looking for a savory treat that easy to put together? Look no further than my Almond Pulp Savory Pumpkin Pie. Since getting a juicer here at my home in Italy, I’ve been back to making my own almond milk weekly. This week, I had a creative idea on a new way to use the pulp and all I can say is WOW. Make something new this year for Thanksgiving. I promise you won’t regret it! Xx
Almond Pulp Savory Pumpkin Pie
Crust & top:
- 5 cups almond pulp
- Teapot on salt
- Teaspoon dried sage
- Teaspoon dried parsley
- 4 tablespoon olive oil
For the pumpkin filling
- 1/2 onion chopped
- 1 leek chopped
- 3 tablespoons of olive oil
- 4 cups of pumpkin diced
- 4 sage leaves minced
- 3 thyme sprigs minced
- 1 garlic clove large 7 minced
- 1 1/2 cup of chopped kale
- 6 ounces of water
- 4 ounces of vegan milk
- 1 tbsp cassava flour
- 1 cup of fresh/frozen peas
- Cayenne pepper
- Pretreat oven 375F
- Mix all ingredients together for the crust and mix well. Separate 3 cups for crust on bottoms, 2 cups for the top of the pie.
- Push down the 3 cups into the pie pan until it’s even and covered the pan.
- Put in the oven and bake for 10 – 15 min. Remove and set aside.
- For the top, using parchment paper, press the 2 cups of mixture into a ball and then flatten to make a circle top for the pie. Set aside.
- Put onions into the pan with the olive oil and cook it on medium-low heat (until they’re golden brown)
- Add pumpkin to pan (let cook for 8 minutes until the pumpkin starts to get tender). Add salt and pepper to taste, add in sage and thyme
- Add in garlic for 3-4 minutes
- Once the pumpkin is tender and the garlic has been cooked, add in kale.
- Add water, vegan milk and cassava flour to a bowl, whisk it and then add into the pan. As soon as this mix thickens, turn the heat off.
- Add in peas and mix well.
- Add in cayenne pepper to taste
- Add pumpkin filling into the pie crust
- Put the almond pulp/flour top on top of the pumpkin filling
- Bake at 375F for 10-15 minutes or until the top is golden brown.