Pumpkin Pie with Rice Crust

By: Katrina Butterworth
Pumpkin Pie with Rice Crust
Info
  • Servings
    4
  • Prep Time
    10 mins
  • Cook Time
    1 hour
Ingredients
  • Diced pumpkin Butternut works best 4 1/2 cups
  • Potato peeled and cubed 1 small
  • Vegetable stock 3 cups
  • Onion diced 1/2 medium
  • Garlic Cloves minced 2 medium
  • Cooked Brown Rice 2 cups
  • Organic free range eggs 5 large
  • Himalayan pink salt and pepper to taste 1 pinch
  • Feta cheese crumbled 1/2 cup

Method

  1. Pre heat the oven to 180 degrees. Grease a standard pie dish.
  2. Whisk two eggs, mix with the rice and season with salt and pepper. It should be a little sloppy and will set after cooking. Place in the oven for 15 minutes or until firm to touch. Set aside and let cool.
  3. In a saucepan boil the pumpkin, potato, garlic and onion in the stock until tender do not over cook until its too mushy.
  4. Once cooked remove and drain well and cool slightly and mash together. In a separate bowl mix together the three eggs, add the pumpkin mixture, feta and season with salt and pepper. Pour the mixture over the rice crust and top with a little crumbled feta.
  5. Cook for 40 minutes or until the centre of the pie is firm. Once cooked remove from the oven and serve with your favourite salad.
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