Clean Eating Pumpkin Pie with Feta
Wholemeal pastry can be tricky to work with, but this clean eating pumpkin pie recipe is worth the effort. This recipe produces pastry that is slightly nutty and full of character, surrounding the delicate flavours of whipped creamy pumpkin, sharp feta and a hint of fresh thyme. This is a great party dish and tastes delicious served hot or cold.
Pre heat oven to 190°C
- Combine the flour, salt, butter and lard by pulsing in a food processor (or rub in with the tips of your fingers) until the fat is incorporated and the mixture resembles breadcrumbs.
- Sprinkle the water over the mixture and continue to pulse for just long enough for the pastry to come together. Remove the blade carefully from the processing jug and use your hands to bring the pastry together in a ball. On a lightly floured surface, very gently knead the pastry to bring it together fully into a ball.
- As soon as the dough comes together, wrap it in cling film and rest in the fridge for 30 minutes.
- Lightly oil a deep, spring form, metal pie dish (7 inch diameter base, 3 inches deep).
- Once rested, roll the pastry out onto a sheet of parchment paper, adding just enough flour to the surface of the dough to stop it sticking to the rolling pin. Tip the parchment paper carefully over the pie dish and push the pastry carefully but confidently into the tin. The pastry is quite crumbly and difficult to work with. If it rips as you push it into the tin, don’t panic. Push it down so that the base of the tin is lined and push the sides down to meet the bottom. You can use the extra pastry from the edges to patch up any holes that are ripped into the pasty. Ensure that any holes are carefully patched up before moving onto the next step.
- Prick the dough all over with a fork to stop it from ballooning during cooking. Line the inside of the pie with parchment paper and baking beans or uncooked rice. Blind bake the crust in the oven for 20 minutes.
- Remove the crust from the oven. Remove the parchment and baking beans/rice and brush the inside of the case with beaten egg white to seal it. If the base still looks raw, put the crust back into the oven for a further 10 minutes.
Prepare the Filling
- In a saucepan, fry the onions and garlic gently in olive oil for 10 minutes until translucent and soft.
- Tip the onions into a large mixing bowl. Whisk in the eggs, cream, thyme and pumpkin puree. Stir in the crumbled feta and then pour the mixture into the pie crust.
- Bake for 1.45 hours until the top of the pie is set firm, lightly browned and slightly risen.
- Allow the pie to cool before removing it carefully from the tin. For best results cool in the fridge before turning it out. You can then serve it cold or reheat to serve it hot.