A savory pumpkin pie with a soft, naturally creamy pumpkin base and a mild seed-based stuffing, set in a whole-grain spelt crust. Simple, filling, and well suited for everyday meals.

Yield: 2-liter (2.1-quart) oven dish | Prep: about 30 min | Bake: about 30 min | Total: about 60 min

Ingredients

Filling

• About 1 kg (2.2 lb) fresh orange pumpkin or butternut (seeds removed, peel left on)
• 1.5 dl (0.6 cup) water
• 1 onion
• 2 garlic cloves

Pie Dough

• 5 dl (2 cups) 100% whole-grain spelt flour
• 2 dl (0.85 cup) almonds
• 2 dl (0.85 cup) water
• 1 tsp salt

Stuffing

• 3 dl (1.25 cups) water
• 1 dl (0.4 cup) sunflower seeds
• 0.5 dl (3 tbsp) coconut flakes
• 1 tsp bell pepper powder
• 3 tsp salt
• 1 tbsp psyllium husk powder, or 2 tbsp psyllium husk flakes

Instructions

Filling

1. Dice the pumpkin (do not peel) and add it to a large pot together with the water.
2. Cook over medium-low heat, stirring occasionally, until the pumpkin is very soft.
3. The pumpkin will break down and become mash-like; this is the desired consistency.
4. While the pumpkin is cooking, finely chop the onion and press the garlic. Set aside.

Pie Dough

1. Preheat the oven to 200°C (390°F) using the convection fan setting.
2. Finely grind the almonds in a blender or coffee grinder.
3. Combine the spelt flour, ground almonds, salt, and water in a bowl and mix into a dough.
4. Roll the dough into a rectangle and place it in an oven-safe dish of at least 2 liters (2.1 quarts), pressing it evenly across the bottom and sides.
5. Prick the bottom and sides with a fork to release air during baking.
6. Bake for about 10 minutes, then remove from the oven.

Stuffing and Assembly

1. Add the water, sunflower seeds, coconut flakes, bell pepper powder, and salt to a blender.
2. Blend until smooth.
3. Add the psyllium husk and blend again until very thick.
4. Pour the stuffing into the pot with the cooked pumpkin and mix thoroughly.
5. Add the chopped onion and pressed garlic, and stir well.
6. Preheat the oven again to 200°C (390°F), convection fan setting.
7. Transfer the filling to the pre-baked pie shell.
8. Bake for about 30 minutes.
9. The pie will appear jelly-like when hot but will firm up as it cools.
10. Let cool to room temperature before slicing for best texture.

Tips & Variations

• For a firmer consistency, use 0.5 dl (3 tbsp) or 1 dl (0.4 cup) water when cooking the pumpkin; stir frequently to prevent burning.
• Start with the filling; while the pumpkin cooks, prepare the pie dough to save time.
• Serve with a fresh salad and boiled beans for a balanced meal.
• The pie freezes well after baking and cooling.