Discover a new twist on tradition with our Savory Pumpkin Pie, infused with Collagen Boosting Powder and Reishi. Elevate your taste experience while promoting skin and joint health with collagen, and enjoy the immune-boosting benefits of Reishi. This holiday season, savor the perfect blend of flavor and wellness in every delicious bite.
Ingredients for a 18Cm pie dish
- 1 can organic pumpkin or use blended leftovers of pumpkin roast!
- 1 large shallot
- 2 garlic cloves
- 1/2 cup olive oil, divided
- 1 Tbsp tamary sauce
- 2 Tbsp nutritional yeast
- 2 organic eggs (optional)
- 1 Tbsp white miso
- 1tsp cloves
- 1tsp nutmeg
- Fresh thyme
- Pepper and salt to taste
- 1 heaping Tbsp Collagen Booster Powder, plain or Dirty Rose Chai
- 1Tbsp Reishi
Pie Crust Ingredients
(You can also buy a ready made)
- 1+2/3 Cup plain flour
- 6 ounces cold vegan butter alternative( I use Vegan block)
- 1 tsp salt
- 1 tsp coconut sugar
- 1 Tbsp nutritional yeast
- 2-3 spoons of ice cold water
Mix flour, nutritional yeast, salt and sugar. Add the cold butter diced and mix with a fork, pressing the butter until the flour turn sandy and it's all combined. Add 1 to 3 Tbsp ice cold water if necessary. Press together and form a ball without kneading it. leave to rest in the fridge for 30 min.
On a floured surface roll the dough to 3-4 mm tin. and transfer in the pie tin. Cut the leftover dough pieces in leaf shapes and with a thin knife impress 2 rows of very thin lines and a central line all across the leaf. You can use these to decor before baking. Leave to cool in the fridge until the filling is ready.
Clean thin cut and lightly fry the shallot in 1/4 cup of oil with the thyme and a pinch of salt. Cover and wait for the shallot to soften. Add garlic, Tamari, Miso, and spices apart Collagen and Reishi. Fry mixing for other 2 min and leave to cool.
Mix the eggs, pumpkin puree, the rest of the oil, and the cooked shallots and blend until all smooth. Taste for salt and spices. Add the Collagen and Reishi! Assemble and bake.
Preheat the oven at 200°C. Fill the pie crust with the filling and spread it around, decor with the leaves. Place in the oven for 5 min and bake for other 20 min at 180°C or until deep golden.