Savoury Pumpkin Pie

  • Makes : 1 pie



  • 1 cup of wholemeal flour
  • 200 grams olivani *
  • Soya milk to mix
  • 1 tsp cider vinegar
  • 1/2 tsp salt

* Olivani is an olive oil substitute for margarine. It can be replaced by vegan margarine.


  • 1/4 pumpkin, cooked and mashed
  • 5 leaves of silver beet, steamed
  • 1/2 tin of chopped tomatoes
  • 1 tsp basil
  • 2 cloves of garlic
  • 2 tbs tahini
  • Pumpkin seeds



Step 1

Rub the olivani into the wholemeal flour. Add salt and then wet ingredients. Mix well, then kneed slightly with floury hands. Roll out pastry on a floured surface. Fit in to a greased pie dish.


Step 2

Mix the basil, garlic and tomatoes. Place the silver beet leaves at the bottom of the pastry. Then spread over the tomatoes. Layer the pumpkin last yet not least.

Step 3

Pour the tahini in a swirl over the top. Doing the outside first. Sprinkle over pumpkin seeds and bake at 180°C for 35 mins. Make sure crust is crispy.

Recipe Source: Animal Free Recipe Book
Reprinted with permission from the author, Angel Selenie.
Photograph © Angel Selenie.

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