Our savoury Harvest Pumpkin and Lentil Pie or Flan is so deliciously easy and tasty that it is a must try recipe as its guaranteed to become a regular family favourite. Instead of pumpkin you can use butternut squash, sweet potato, carrot, or even swede [turnips in Scotland!]. Our savoury pumpkin pie is perfect for vegans, plant-based diets, vegetarians, and anyone and everyone who is wanting to eat more veggie meals.
If your looking for a pumpkin and lentil pate, dip, or even a lentil sandwich spread, then you can pack this pie filling into a container, chill it in the refrigerator, and the next day it will be thick and spreadable. So tasty as a dip with tortilla chips, raw veggie sticks, or spread on oatcakes, crackers, sandwiches, or slices of toasted bread.
This savoury pumpkin pie is perfect for Thanksgiving, Harvest meals, Christmas dinner or other holiday get-togethers. We also love this flan chilled for picnics or pack lunches, as once cooled it can be easily picked up and enjoyed as a savoury hand pie. It is also especially good as a pumpkin Quiche alternative and enjoyed for lunch or dinner with a big crispy green salad, or roast potatoes and lots of veggies.
Jump to:
- 🥧 What Are Harvest Pies?
- Origins of harvest festivals
- 🎃 Our harvest pumpkin and lentil pie
- 🥘 Ingredients
- 🍽 Equipment
- 🔪 How to prepare
- Prepare the wholemeal pastry
- Prebake the pastry
- Prepare the pie filling
- Assemble the pie
- 📖 Recipe Notes
- Storing
- Reheating
- 📋 Recipe FAQ'S
- 💭 Top Tip: Use up leftover filling for a pumpkin and lentil pate
- ⭐ More vegan savoury pie and flan recipes
- ⭐ More pumpkin and Squash recipes
- 📖 Recipe
- 💬 Comments
🥧 What Are Harvest Pies?
A Harvest Pie is a homely pie or flan that is very versatile as it can be filled with any seasonal fruit, veggies, herbs, pulses, or grains. As it makes use of what ingredients are easily available such as seasonal fresh harvested ingredients, a harvest pie is a budget-friendly pie that honours the essence of the local harvest.
Origins of harvest festivals
For centuries, the months between August and November have traditionally signaled the start and the end of the harvest season in the northern-western hemispheres. By late October-early November crops have been gathered, preserved, and stored away, for the coming wintery months.
Harvest festivals are a global tradition and go back many centuries and were a good excuse to have a party or village feast. The festivities were to celebrate and give thanks for the harvest bounty, as well as a way to relax after long weeks of intense working in the fields bringing in the harvest.
In the United States, Thanksgiving falls on the fourth Thursday of November, while Canadian Thanksgiving is celebrated on the second Monday in October, and Australian Thanksgiving occurs on the last Wednesday of November.
Britain, does not have a thanksgiving as such, but since ancient times Lammas, also known as Lughnasadh, was a time of celebration marking the beginning of the harvest season. Starting on August 1st, it's one of the oldest harvest festivals in various parts of Europe, particularly Britain.
Lammas is dedicated to giving thanks for the bounty of the land and to seek blessings for the remaining harvest season. It's a time to break bread - quite literally, as the name 'Lammas' is derived from the Old English phrase for 'Loaf Mass.' Communities would traditionally come together to bake loaves of bread from the first grains of the harvest season and share them in a village celebration. In essence, Lammas serves as a precursor to later harvest festivals and connects us to age-old traditions of honouring the Earth's abundance.
Growing up in Scotland, during the '80s, Lammas was not a thing but we did have Harvest church services that our primary school would attend, and there would be a large display of fruit, veggies, bread and pies. We would be encouraged to donate a tin of food, taken from our mums food cupboard, and placed onto the large food table and after the ceremony the food was distributed to those in need throughout the community.
Interestingly, these church harvest festivals have there origins with Robert Stephen Hawker, a Cornish clergyman, who in 1843 suddenly decided that a Harvest thanksgiving was a good idea! By the 1850s Churches up and down Britain were having Harvest festivals where people donated fruits and vegetables, and the churches were decorated with flowers. Many people of the day claimed that Robert had a fondness for history and was inspired by the old Lammas festivities to create the more modern church harvest festival. For more information see the book - ''The English Year [2006] by Steve Roud.''
Another, harvest feast day is November 11th which marks Martinmas Day in Britain, and this day was once considered the end of the harvest season. Though it's not as widely observed today, the feast of St. Martin still sees celebrations in other countries like France, Scandinavia, and Germany.
You can choose to prepare a round or square or rectangular harvest pie. A pie or loose-bottomed flan dish or pan is ideal, as then the pie can be easily removed from the dish once baked.
🎃 Our harvest pumpkin and lentil pie
Our savoury pumpkin pie features a crisp, nutty wholemeal pastry crust. The filling is a hearty blend of pumpkin, potato, celery, onion, and red split lentils. Pumpkins aren't just for Halloween or Jack-o-Lantern carving as they're a brilliant budget-friendly ingredient that comes into its own especially during pumpkin season. We love grabbing reduced-price pumpkins whenever we can because they're so versatile in both cooking and baking, and store so well.
Our two dogs love pumpkins too. We make the most of our pumpkins by dehydrating the scraps like clean peel, seeds, and scrapings in our small food dehydrator. Once dried, we grind them into a fine powder and stir it into the tasty stews we cook for our dogs. According to dogsnaturallymagazine.com, ground pumpkin seeds even act as a natural wormer for dogs.
Outside of pumpkin season, we often swap in grated carrot or sweet potato to make this pie year-round. However, after scoring several 25p pumpkins from the reduced-price section at our local supermarket, we enjoyed pumpkin-flavoured everything for months on end. And when we got a little tired of pumpkin we froze a good portion of raw chopped pumpkin, as well as cooking it into pumpkin mash which is actually a great applesauce substitute in baking.
Pumpkins can also last for many months if stored in a cool, darkish area preferably on a shelf or similar to allow air to circulate. We once had a huge Halloween pumpkin last for nearly 6 months! And it tasted delicious once we finally ate it - it lasted several meals - pumpkin curry, pumpkin chilli, pumpkin soup, and the leftovers were roasted with paprika and added to a pizza pumpkin topping!
🥘 Ingredients
The ingredients you will need for this pie are -
- Pastry crust: wholemeal or wholewheat flour, dried herb mix, vegan butter or margarine or your preferred cooking fat, salt and water to bind the pastry.
- Pie filling: red split lentils, pumpkin [or butternut squash, sweet potato, carrot], potato, celery, bay leaf, vegetable stock, salt & pepper.
- Topping: nutritional yeast flakes [or grated vegan cheese], spring onions, and red pepper flakes [or chilli flakes or paprika, or your choice of herbs or spices].
You'll also need a little extra butter or margarine just to grease the pie dish and extra flour for rolling out the pastry dough.
🍽 Equipment
The equipment list is not extensive and apart from every day items such as cutting or chopping boards and knifes, you'll also need a pie or flan dish - 9 inch circular dish or a 13 x 4 rectangular dish, or thereabouts. A saucepan is also required for cooking the filling.
🔪 How to prepare
There are 3 steps to preparing this pie - prepare the pastry crust, prepare the filling, and then bake the pie. Although to save time the pasty and filling can be prepped in advance and stored within the refrigerator for 1-2 days.
To save even more time you can use shortcrust shop-bought pastry dough.
As we are a plant-based recipe blog we use vegan ingredients so our ingredient recommendations will always be for example - vegan butter or margarine, or plant-based milk. However, its your kitchen so you can use whatever butter or milk you normally use.
Prepare the wholemeal pastry
Step 1: First prepare the wholemeal pastry crust. If using a shop-bought or already made pastry simply omit this stage and line your pie or flan dish with the pastry.
Step 2: Add the wholemeal flour into the mixing bowl, along with the mixed herbs and salt.
Step 3: Add the vegan butter or margarine, and with your finger tips rub the butter into the flour until it resembles breadcrumbs.
Step 4: Add the water a tablespoon at a time and mix through the crumby mix with a butter knife or spoon, until the mix starts to clump together.
Step 5: Press the pastry dough together and bring it to a ball. Incorporate more drops of water if still a little dry.
Step 6: Knead the pastry dough for a short time until smoothish.
Step 7: Wrap the dough a clean tea towel, some greaseproof paper, or some food wrap and chill in the refrigerator for at least 30 minutes.
Prebake the pastry
Step 1: Place the chilled pastry dough onto a floured surface.
Step 2: Roll out to a shape that will cover your flan or pie dish.
Step 3: Wrap the dough around the rolling pin and lift it up and into a greased pie dish.
Step 4: Press the pastry into the sides and corners.
Step 5: Using a knife trim around the edges to fix up the sides, and using a fork poke the pastry all over the surface.
Step 6: Scrunch up a piece of kitchen foil and press into the case to cover the entire pastry. Or use baking or greaseproof paper along with baking beans.
Step 7: Bake for 20 minutes, remove the foil and bake again for 5 minutes. The pastry case is now ready for the filling.
Prepare the pie filling
Step 1: Sauté the pumpkin, celery, potatoes, and onions in a non-stick saucepan for 8 minutes using either oil or a small amount of vegetable stock.
Step 2: Mix through the garlic, add a bay leaf, and cook for about two minutes.
Step 3: Stir through the red split lentils, pour in the vegetable stock, and season with salt and pepper. Bring to a gentle boil and cook for 20 minutes, stirring frequently.
Step 4: After 20 minutes if the potatoes are not soft, pop a lid on the pot and gently cook for another 5 minutes. Check the seasoning and add salt and pepper to taste. Remove the bay leaf and set aside the filling until required.
Assemble the pie
Step 1: Scoop the filling into the pastry case. Once filled, smooth the top and sprinkle over the nutritional yeast flakes, sliced spring onions and red pepper flakes.
Step 2: Bake for 15-20 minutes.
Serve hot or when cooled completely chill the pie in the refrigerator and enjoy cold slices for a buffet, party spread, picnic, lunch-on-the-go, work lunches, or school pack ups. The wholemeal crust is deliciously rustic, wholesome, with a crispy outer and soft nutty inner.
📖 Recipe Notes
Storing
Leftover pie can be stored in the fridge on a covered plate or food container for 3 days. Or frozen well wrapped for up to 2-3 months. To thaw remove the coverings and leave in the fridge to defrost.
Also, the pastry dough or the pie filling can be made in advance and stored in the fridge for 1-2 days or frozen for up to 2-3 months.
Additionally, the entire pie can be baked, cooled, and then wrapped in food wrap and kitchen foil, then frozen for 2-3 months.
Reheating
Place leftovers on a baking tray and preheat the oven to the cooking temperature or reduce the heat a notch lower, and reheat for 15 minutes or until piping hot. Place the tray on the middle or lower oven shelf and if concerned about the top browning too much simply cover the pie with kitchen foil.
Chilled pie can be enjoyed cold straight from the refrigerator for a tasty snack, quick lunch, packed lunch, or any lunch-on-the-go.
📋 Recipe FAQ'S
Yes, for the pastry you can replace the wholemeal flour in the crust with a gluten-free flour blend, and add ½ teaspoon of xanthum gum. The xanthum gum helps bind the pastry crumbs together. Also check that your vegan butter or margarine is gluten-free as well. For the filling, use a gluten-free vegetable stock.
While the wholemeal pastry crust does add a lovely nutty flavour and a bit more texture, you can of course replace the wholemeal or whole-wheat flour for plain white flour or all-purpose flour. Or even go with a half-and-half pastry crust prepared with both wholemeal and plain flour.
Absolutely, you can double the recipe for larger gatherings such as holiday get-togethers, pot-lucks, buffets, and parties. If you're doubling up, you'll need a larger dish or perhaps two regular-sized ones. Also consider if your cooking one large pie that the cooking times may need increasing as a larger volume of filling might need a bit more time to cook through properly.
Also the pastry needs some consideration. If you're going for a larger single pie, you'll want to roll your dough out wider to fit the larger dish. But don't worry too much, as the forgiving nature of pie-making allows for a few patch-ups here and there if needed.
Also, for anyone new to doubling recipes, remember that scaling up spices and seasonings isn't always a 1:1 ratio. Sometimes less is more, so give it a taste test and adjust accordingly. And the same goes for liquids; you might not need exactly double the amount, so add gradually.
Of course, you can bake this pie in advance. If you're planning to serve it within a couple of days, just bake it as directed, let it cool completely, then cover it tightly and store it in the fridge. When you're ready to serve, you can either enjoy it cold, which some people prefer, or reheat it in the oven until warmed through. You might need to cover it with some foil so the top doesn't get too brown during reheating.
If you're looking further ahead, this pie also freezes really well. Again, let it cool completely, then wrap it up snugly in a layer of plastic wrap followed by a layer of foil. It can keep in the freezer for up to 2-3 months. You can either thaw it overnight in the fridge and then reheat in the oven, or bake it straight from the freezer. Just add a bit more cooking time if you're going from frozen and keep that foil on hand to prevent over-browning.
Whether you're planning a meal for Harvest festival, Thanksgiving, Christmas, New Year's, or any other festive occasion, this savoury pie makes for a hearty main course. Pair it with roast potatoes and lots of tasty vegetables such as Brussel sprouts, peas, green beans, or cabbage, as well as cranberry sauce, apple sauce, and a rich vegan gravy to pull it all together.
For everyday meals, you might opt for sweet potato wedges, fries, or a crispy green salad. Vegan garlic bread is another crowd-pleaser, as are comfort food classics like baked beans, spaghetti hoops, or mushy peas.
If you're looking to add some greens, consider steamed or sautéed options like kale, collards, cabbage, chard, broccoli, asparagus, peas, mange tout, Brussels sprouts, or green beans.
Corn-on-the-cob and roasted mixed vegetables, including tomatoes, mushrooms, courgettes, aubergines, and sweet peppers, are especially delicious sides.
Also tasty are sides of vegan coleslaw or some tangy pickled veggies especially onions, beetroot, red cabbage, or cucumbers.
Of course, substitutions are a useful way to adapt the Harvest Pumpkin and Lentil Pie to your own preferences or ingredients that you have to use up. If pumpkin isn't your thing or you've run out, feel free to swap it with butternut or acorn squash, sweet potatoes, or grated carrot or swede [turnips in Scotland].
Celery can be switched out for courgette or zucchini, and you can use sweet potatoes instead of the regular potatoes.
For the flour in the crust, plain white, all-purpose, or whole-wheat varieties work well in place of wholemeal flour.
When it comes to herbs and seasoning, you can use whatever you like. You can replace spring onions with chives, dill, or parsley and opt for chilli flakes, paprika, or a seasoning mix like Mrs Dash instead of red pepper flakes.
If you're out of fresh garlic, 2 teaspoons of garlic powder will do in a pinch, likewise you can replace the onion with 2 teaspoons of onion powder or granules.
And while nutritional yeast flakes do complement the lentil filling and nutty crust wonderfully, feel free to switch them out for shredded vegan cheese or just skip them altogether, maybe adding a seasoning mix to the top of the pie for extra flavour.
You can use butternut squash, acorn squash, sweet potato, or grated carrot, or even grated swede (known as turnips in Scotland) as a substitute for pumpkin.
Yes, you can. However, depending on your pumpkin it may be more watery than pie pumpkins so if the filling is quite runny you might need to cook the excess liquid off, so simply extend the cooking time. Although, we always use carving pumpkins for our recipes, even quite large ones, and they have always been fine. But smaller carving or Jack-o-Lantern pumpkins are more flavourful so if you have any small ones to use up then choose those for cooking.
Yes, although puff pastry would give the pie a different texture, making it lighter and flakier. Also, the puff pastry will not need to be pre-baked so simply roll out a thick shape of pastry, place it on a baking tray and add some filling and topping to the middle, before baking according to package instructions.
If you're pressed for time, a shop-bought vegan-friendly shortcrust pastry would work just fine. Just follow the package directions for pre-baking.
Yes, using a shop-bought tart shell is a great time-saver! Just make sure it's vegan-friendly if you're on a plant-based diet or vegan.
If the pastry shell is already pre-baked, you can skip the pre-baking steps in the our pie recipe and go straight to filling it. If it's not pre-baked, you might need to follow the package instructions for pre-baking before adding your pumpkin and lentil filling.
Keep in mind that shop-bought tart shells might vary in size from the homemade version our recipe so you may want to adjust the quantity of the filling accordingly.
If you have any leftover filling that can be a good thing! We have outlined a few useful ideas to use leftover filling up directly below this question.
💭 Top Tip: Use up leftover filling for a pumpkin and lentil pate
Depending on the size and depth of your pastry baking pan there may be some filling left over. We like to use the leftovers to create a delicious lentil pate.
To prepare the pate simply pack the cooked filling into a bowl, smooth the top, and sprinkle red pepper flakes, and nutritional yeast all over.
If a smoother pate is preferred you can give the cooked filling a mash with a potato masher.
Chill and enjoy spread over toasted bread such as our Irish Soda Bread, or on crackers, Scottish Oatcakes, or use as a raw vegetable stick dip, or as a sandwich spread.
A few more useful ideas to use up leftover filling that would be especially nice for next days lunch are:
- Thin down the leftovers with some vegetable stock and create a delicious lentil & pumpkin soup.
- Use the filling to stuff some Romaine lettuce leafs along with other salad bits
- Spread some of the filling over a burger bun or bap and enjoy as a flavour boost along with a veggie burger.
- A few dollops of lentil filling in a salad bowl is nice and tasty.
- Use the filling to create pumpkin & lentil pasty's or hand pies, all you'll need is some puff pastry.
Sometimes we prepare a batch of the lentil filling just so that we can use if for other things rather than an open pie or flan. One year we used the lentil filling for our New Years Dinner starter along with some of our home-made oatcakes.
Also, you can add some more flavours to the filling as it cooks and tailor it to your preferences for example - extra herbs, spices, and mixes - such as curry powder, chilli powder, or paprika.
⭐ More vegan savoury pie and flan recipes
Our family loves pies and flans for dinner or tea-time as we used to call it growing up in Glasgow! So we have a few tasty family favourites to share including this creamy and crisp Vegan 'chicken' Pie and this deliciously vintage British Homity Pie and for fans of old-school dinner recipes we have this fun Vegan Cheese Flan and this Vegan 'meat' and Potato Pie would make an idea pie for Thanksgiving, Christmas or New Years Day dinner.
⭐ More pumpkin and Squash recipes
As its pumpkin season, pumpkins and squashes are nice and cheap so perfect for budget-friendly but deliciously wholesome cooking, so here are a few of our family favourite pumpkin and squash recipes.
Our recipes are versatile so instead of pumpkin you can use any type of squash especially butternut squash, and sweet potato is a great alternative for some of the recipes. But for our Stuffed Acorn Squash, you could replace the acorn squash with small pumpkins, or butternut squash, or even courgette or aubergine [eggplant] boats, or bell peppers.
For our Pumpkin Spice Fruit Loaf Cake we use home-made pureed pumpkin as well as tasty pumpkin spices, and the pureed pumpkin is simply pumpkin cooked in a little water and mashed up, but you could also use canned pumpkin puree.
***please note: for US measurements click the 'US customary button' within the recipe and the measurements will switch to tablespoons, cups, and ounces.***
📖 Recipe
Harvest Pumpkin and Lentil Pie
Equipment
- Pie or flan baking pan 9 inch diameter (23cm) or a rectangular case about 13½ inch (34½cm) length by 4 in (10cm) wide.
- kitchen foil or baking paper and baking beans
- Rolling pin
- non-stick saucepan with lid
Ingredients
Wholemeal pastry crust:
- 225 grams plain wholemeal flour [wholewheat flour] [plus extra for flouring the work surface]
- 2 teaspoon dried mixed herbs
- 100 grams vegan butter [or vegan margarine, or your usual baking fat, shortening etc] [plus extra for greasing the pie pan]
- ⅛ teaspoon salt
- 6-8 tablespoons water
Pie filling:
- 1 tablespoon oil [or ½ cup of veggie stock, plus a few extra tablespoons if required]
- 200 grams pumpkin [Cut into small dice, can be replaced with grated carrot, or diced sweet potato or butternut squash.]
- 150 grams potato [any variety is fine, sliced into small pieces]
- 100 grams celery [fine diced]
- 150 grams onion [1 medium, fine diced]
- 130 grams red split lentils
- 6 cloves garlic [fine diced or minced]
- 1 bay leaf [add an extra one if small]
- 600 millilitres vegetable stock [hot]
Sprinkle over filling before baking:
- 1 tablespoon nutritional yeast flakes [use more if liked for extra cheesiness, can replace with a handful of grated vegan cheese]
- 2 spring onions [green onions, sliced into small pieces, or replace with fine chopped chives]
- 2 teaspoons red pepper flakes [or chilli or paprika flakes, a few dashes of paprika, or other preferred seasoning such as Mrs Dash]
Instructions
Prepare pastry crust: [this step can be done 1-2 days in advance, or the dough can be frozen for 2-3 months]
- Grease your pie pan with a little extra butter, margarine or some oil.
- Add the flour, mixed dried herbs and salt to a bowl, and give it a mix.225 grams plain wholemeal flour, 2 teaspoon dried mixed herbs, ⅛ teaspoon salt
- Break the butter into small dollops and add it to the flour mixture. Use your finger tips to rub the butter into the mixture until it resembles rough looking bread crumbs.100 grams vegan butter
- Add a few tablespoons of water to the breadcrumb mixture and stir with a cutlery knife until it starts to clump together. You'll need around 6-8 tablespoons of water to create a pastry dough.Once the mixture starts to clump together use your hands to press it all into a dough.6-8 tablespoons water
- Knead for a minute or two until it is smoothish although this is a rustic pastry so the dough won't look completely smooth.
- If your dough is too dry pat your fingers into some water and then knead the water into the dough. If its too sticky simply sprinkle a little more flour over until the dough is just right.
- Wrap the pastry with a clean tea towel, reusable food bag or even some parchment paper and place in the fridge for at least 30 minutes so that it can chill and firm up.
Pre-bake the pastry:
- Preheat the oven to 180 Fan, 200 Celsius, 392 Fahrenheit, or Gas 6.
- Sprinkle flour over your worksurface and place the chilled pastry on the surface. Pat the dough down a little with your hands before rolling the pastry with a rolling pin into a shape that will cover your pie dish.Drape the rolled pastry over the rolling pin and lift it up over the pastry case. Press the pastry into the case.
- Use a knife to cut the pastry that overhangs the case, and mark the base all over with a fork.Cover the pastry with a piece of kitchen foil or baking parchment that has been scrunched up and then unravelled. If using baking parchment you may need to use baking beans to hold the paper steady.
- Bake for 20 minutes, before removing the foil and then continue to bake for 5 extra minutes. Once baked let the pastry cool for a few minutes before adding the filling.
Prepare the filling: [this step can be prepped 1-2 days in advance]
- Heat the oil in a saucepan or deep skillet, and add the pumpkin, potato, celery, and onion, cook for 8 minutes, stirring occasionally. Alternatively, use ½ cup [120ml] of veggie stock instead of oil.1 tablespoon oil, 200 grams pumpkin, 150 grams potato, 100 grams celery, 150 grams onion
- Add the garlic and bay leaf, cook for 2 minutes, stirring frequently.6 cloves garlic, 1 bay leaf
- Next stir through the red split lentils, before pouring in the hot vegetable stock, and season with salt and pepper.130 grams red split lentils, 600 millilitres vegetable stock
- Bring to a gentle boil. lower the heat, and simmer for 20 minutes or until the potatoes and veggies are soft.
- The mix will become very thick so if the potatoes are not ready after 20 minutes, pop a lid on the pan and gently cook for a further 5 minutes. If the mix begins to stick just turn off the heat and leave with the lid on until the potatoes are soft.
- Once cooked, remove the lid if used, and leave the filling off the heat to dry out further for a few minutes before using to fill the pastry case.
- Remove the bay leaf, and season with enough salt and pepper to taste.
Assemble and bake the pie:
- Preheat the oven to 180 Fan, 200 Celsius, 392 Fahrenheit, or Gas 6.
- Scoop the filling into the cooked pastry shell and smooth over the surface with the back of a spoon. Sprinkle over the nutritional yeast flakes, spring onions, and red pepper flakes.1 tablespoon nutritional yeast flakes, 2 spring onions, 2 teaspoons red pepper flakes
- Bake for 15-20 minutes, the pie should be heated through and piping hot. If the filling and pastry shell was chilled before baking, it may require a few more minutes baking.
Notes
- Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
- Got some leftover lentil pumpkin filling? To prepare a delicious lentil pate -pack it into a small bowl, smooth it down, and sprinkle some red pepper flakes and nutritional yeast over if liked. Spread the pate on toast, crackers, oatcakes or simply eat spoonfuls!
- Leftovers can be stored in the fridge on a covered plate or food container for up to 3 days. Or frozen well wrapped for up to 2-3 months. To defrost remove the coverings and thaw in the refrigerator.
- The pastry dough and the filling can be made in advance and stored in the fridge for 1-2 days before using, or frozen for 2-3 months.
- Leftovers can be served reheated or chilled.
- Place leftovers on a baking tray and preheat the oven to the cooking temperature or reduce the heat a notch lower, and reheat for 15 minutes or until piping hot.
- Pumpkin can be replaced with butternut squash, sweet potatoes or grated carrot.
- For a faster pie use a shop bought vegan-friendly shortcrust pastry or a ready-made pastry shell.
- Nutritional yeast flakes can be replaced with grated vegan cheese or simply omit, the lentil mix is delicious enough.
- Add extra flavours to the filling as it cooks such as - curry powder, chilli powder, paprika, or your preferred herbs and spices. Depending on your choices the dried mixed herbs can be omitted.
Nutrition
💬 Comments
Prepared our Harvest Pumpkin and Lentil Pie? We would love to know how you got on with the recipe so do pop back and drop us a comment. Thanks so much, Love Jacq x
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