54. Pumpkin Pie with Cheddar and Cous Cous Crust

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a large bowl, pour the cous cous, and 400ml of boiled water, before covering with a plate. Allow this to absorb the water for a few minutes. When fully absorbed, fluff with a fork, and replace the plate to cover the bowl, and allow it to cool. Make the pie filling while this happens.

Step 2

Preheat the oven to 200 degrees Celsius.

Step 3

In a pot or pan, first add the oil, butter and leeks, sautéing until translucent and softening. Then add the vegetables, garlic and chilli - it is okay to add them as you’re chopping them, but I would suggest adding the pumpkin first, then the celery, then the mushrooms, then the peas.

Step 4

Add the stock powder (a “beef-style” one if you’ve got it), then pour in the cider and add the caraway seeds. Allow the alcohol to cook off, then add 200ml of water and put the lid on, and cook until vegetables are tender. Finally, add the corn starch slurry, ensuring you have a thick, rich sauce. Check the seasoning, and add salt and pepper as desired.

Step 5

Grate the cheddar into the bowl of cous cous, and stir to combine. Assemble by pouring the filling into a large pie dish, then spooning on top the cous cous and cheese mixture. Place in the oven for 25 minutes, or until evenly browned on the surface. Remove from the oven and cool for 5 minutes before slicing and serving.