Savory Hokkaido Pumpkin Pie

Dough

• 100 g whole wheat flour
• 60 g white flour
• 1/2 tsp sea salt
• 2 tbsp olive oil
• 80 ml water
• 1 tsp red wine vinegar or lemon juice

Stuffing and assembly

• 1 Hokkaido pumpkin, about 1 kilo
• 1 big onion
• 40 g / 1/3 cup chickpea flour
• 80 ml / 1/3 cup almond milk
• Juice of half a lemon
• 1 cup water
• Sea salt and black pepper to taste
• Smoked paprika powder
• Oregano
• A pinch of nutmeg
• Cooking oil
• Optional add-ins: spinach, fried zucchini, fried mushrooms, cherry tomatoes

Dough

1. 1 Add flours and salt into a bowl and mix.
2. 2 Add olive oil and use a fork to incorporate it evenly.
3. 3 Add water and use your hands to form a homogeneous dough you can shape into a ball.
4. 4 Do not knead too much.
5. 5 Leave it to rest airtight in a small container or plastic wrap for at least 1 hour.

Stuffing and assembly

1. 1 Cut the pumpkin in chunks and take out the seeds.
2. 2 Toss the pumpkin with a bit of oil, salt, pepper, and smoked paprika powder.
3. 3 Roast at 180C until golden brown parts appear.
4. 4 Caramelise the onions: slow cook them on a low fire with minimal or no oil, stirring every few minutes for 20 minutes until soft.
5. 5 Turn the fire up, add some oil and salt, and stir more frequently.
6. 6 When the natural sugars stick to the pan, add some beer, white wine, or water to loosen them.
7. 7 Cook until most of the liquid evaporates and juicy caramelized onions remain.
8. 8 Add pumpkin, onions, chickpea flour, lemon juice, oregano, nutmeg, water, and almond milk to a food processor and blend.
9. 9 Roll the dough into an even circle of about 30 cm diameter and softly pinch holes with a fork.
10. 10 Cover it with any veg you like, or keep it simple and pour the Hokkaido filling in the center.
11. 11 Spread it evenly, leaving about 3 cm around the edges.
12. 12 Optional: add cherry tomatoes on top.
13. 13 Fold the empty sides inward and bake for 30 minutes at 180C, or until the vegetables look cooked and the dough is lightly brown.