It’s pumpkin season! This Halloween and Thanksgiving ditch the classic pumpkin pie and give this savory dish a try!
A savory remake of the pumpkin pie, with a French spin! This is not a desert, but main course dish that can be enjoyed with a nice salad for a complete meal. You will be pleasantly surprised by this dish’s fragrant aroma and delicious taste.
It’s gluten free and easy to digest, thanks to the use of goat based cheese and kefir. Goat cheese is known to be easier to digest and well tolerated even by people with lactose intolerance or dairy sensitivity. Although goat cheese contains lactose as well, it also has some special enzymes that help breaking down the lactose, making it easier on your stomach to digest. That’s why when I do use dairy, I typically opt for goat based options
Pie filling ingredients
♥ 4 eggs
♥ 1 cup goat kefir
♥ 3 tbs. crumbled goat cheese
♥ 1 can organic pumpkin puree
♥ ¼ tsp. nutmeg
♥ 1 tsp. fresh or dry rosemary (chopped)
♥ 1 tsp. fresh or dry sage (chopped)
♥ 4 dried figs (sliced)
♥ ½ tsp. salt (or according to taste)
♥ Pie Crust – you can buy frozen gluten-free pie crust (I get mine at Whole Foods when I am in a hurry) or you can make your own.
Pie Crust Ingredients
♥ 300 gr. gluten free flour mix (I personally like Glutino Perfect Pie Crust Mix., as it’s made with brown rice flour)
♥ 1 egg
♥ 1 stick butter
♥ 2 tbs. vinegar
♥ 1 tbs. water
Directions for the Pie Crust
Leave the butter at room temperature for about 15 minutes, so it softens a bit. Cut it in small pieces and mix it in a bowl with the flour, by pressing the butter with a spoon until it blends with the flour. The mixture is going to have a crumby texture, which is totally normal.
In a small bowl beat the egg well and pour over the flour mixture. Blend well and continue to add the water and vinegar. Use your hands to knead the dough. You will notice that the mixture will now become well blended and more elastic.
If the dough is still crumby add another tablespoon of water and keep kneading until the dough sticks well together. You know that the mixture is ready when the dough holds together when pinched with the fingers.
Make the dough into a ball and place it in the fridge for about 15 minutes to cool off and make it easy to roll.
Line a sheet of parchment paper on the table and sprinkle with flour. Press the ball of dough with your hands and roll it out on the lightly floured surface into a 12 inch circle.
When done, lift the parchment paper with the dough on it and quickly flip it over and in a greased pie dish. Gently remove the paper and press the dough down into the dish. Use a knife or kitchen scissors to trim the excess dough in necessary.
To avoid the dough from bubbling, place a piece of parchment paper inside the pie crust and top it with a few tablespoons of dry beans. This will keep the bottom of the dough from lifting.
Pre-bake the pie crust at 375 F° for about 10-15 minutes (enough for the crust to harden a bit, but not get golden). By pre-baking the crust before will prevent the crust at the bottom from becoming gooey once the filling is in.
Remove from oven and lift the parchment paper. Set aside.
Directions for making the filling
In a large bowl beat the eggs with salt for a minute. Add the goat kefir and pumpkin puree and mix well. Once blended, mix in the goat cheese, figs, seasonings and herbs. Ready for filling the pie crust.
Add the mixture into the pre-baked pie crust and return to the over for about 40 minutes, or until the edges are golden brown and the inside is not runny anymore (it should get a gel-o type of consistency).
Remove from oven and let it cool for a few minutes before slicing it. The cooler it gets, the easier it is to slice without breaking. Enjoy with your loved ones!
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