Savoury Pumpkin Pie Filling

Serves 2

Ingredients

1 Tablespoon unsalted butter

1 medium onion, diced

1 tsp turmeric

1 teaspoon cinnamon

500gms steamed and softened pumpkin

1/2 cup stock

1 (13.5-oz.) can unsweetened coconut milk

1/3 cup cooked buckweat groats

Pumpkin seeds, for serving

Equipment: Blender

Pie iron

Instructions

Make the puree by skinning, dicing and simmering the pumpkin in 1/2 cup of broth. Let them cool. Add the butter to a medium sauté pan set over medium-low heat. Once the butter has melted, add the onions, cinnamon and turmeric powder and cook, stirring occasionally, until the onions are browned. Transfer the mixture to a blender. Add the softened pumpkin and coconut milk to the blender and blend until combined. Stir in the buckweat groats. Taste and season it with salt and pepper. Prepare the pie moulds with pastry and spoon in the mixture up to the top. Cover with pie lids. Bake for 8-10 minutes on high until golden brown.

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