Not to be confused for a crust made for pumpkin pie (though it could be used for such), this is a pumpkin-flavored pie crust!
I am enjoying fall flavors this week and had leftover pumpkin puree from this weekend's pumpkin oatmeal pancake experiments. I decided to make a vegan quiche with a pumpkin crust for dinner tonight.
The recipe is very simple.
1 cup white flour
1/2 cup chickpea flour
1/2 tsp salt (or to taste)
3/4 cup pumpkin puree
~1/4 cup earth balance
Dried/fresh herbs to taste
Keep pumpkin and margarine as cold as possible. In a food processor, blend flours, salt, herbs (if desired). Add in pumpkin puree. The flour shouldn't be clumping too much, but should turn a nice orange-ish hue. Then add in margarine. This is where the dough should become doughy. Let cool in freezer ~20-30 minutes, or fridge overnight.
Lightly oil pie pans/tart dishes. Using your fingers, or if you are more patient than me roll out the dough, press into the bottom of your pie dish.
If you want to pre-bake, 425 for 10-12 minutes. Or I just went ahead and filled the crust with quiche mix.
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| 1/6 of the recipe |
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