Easy Pumpkin Pies

by Jac's Veghead (follow)
Easy (2874)      Dinner (2274)      Healthy (1888)      Lunch (1798)      Vegetarian (1517)      Pumpkin (119)      Pie (83)      Bake (55)     
Using bread or wraps is a great way to make a quick and easy pie base. These whole grain wraps are filled with a warming and nutritious pumpkin mixture to make an easy pumpkin pie.

Preparation Time: 20 minutes
Cooking Time: 60 minutes
Makes: 4 servings

700gm pumpkin
1/2 onion
2 eggs
4 small whole grain wraps
2 tbsp cream
1 tbsp rosemary
1/2 tsp nutmeg
1/2 tsp ground coriander seed
1/2 tsp cumin
1 tbsp oil
Salt and pepper

Salad and balsamic vinegar to serve.

Skin, remove seeds and cut pumpkin into small cubes. Place on a baking tray with the sliced onion, rosemary and dribble with oil. Bake at 180C for 30 mins or until the pumpkin starts to brown.

Press wraps into 4 molds and discard any overhang. Place wraps in the oven for ten minutes to crisp up.

Meanwhile place the cooked pumpkin and onion in a blender with the spices, eggs and cream. Blend until you have a smooth paste.

Pour the pumpkin mixture into baked wrap cases and put back in the oven. Bake for 30 minutes on 170C until the top starts to brown and the mix is firm.

Serve pies with a fresh green salad and a glug of balsamic vinegar.

NOTE: Don't throw away the pumpkin seeds! Make soy and ginger seeds!

#Nut free
#One Pot
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