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Butternut Pumpkin Pie With A Brown Rice Crust

A wonderfully healthy low fat vegetarian pie with a brown rice crust. this recipe is also free of dairy products and eggs. i’ve adapted it from a recipe in karen meyer's 'the artful vegetarian', and i am posting it for the healthy for the holidays challenge! i was inspired to go looking among my recipe books after recently making clarevh’s recipe #83812. i knew that somewhere was a recipe i’d made years ago with a rice crust, and i found this one. i’m not a hundred percent sure if this is the one i’ve made previously. from memory it was, but i certainly i haven’t tried it recently! this pie could be made with white rice (brown rice is more nutritious), but i’d suggest not using instant rice, and the vegetables could, of course, be varied to suit your tastes and what you have on hand. the original recipe, in the filling, had kuzi (a japanese arrowroot) listed as an alternative ingredient to arrowroot, but zaar didn't recognise kuzi as an ingredient. if you're fee

Steps

Rice crust: combine all the ingredients and mix together until well-combined.
If the crust does not hold together , add a little extra tahini and cornflour.
Pat into the base and sides of a well-oiled pie dish.
Bake in a moderate oven for 10-15 minutes until lightly golden.
Filling: cut the pumpkins in half lengthwise and bake , cut-side down in a hot oven for 30 minutes , or until very soft when tested with a skewer.
Allow the pumpkin halves to cool and when they are cool enough to handle , scoop out the insides , discarding the seeds , and puree the pulp in a blender.
If adding ricotta or tofu , add it while pureeing the pumpkin.
It will make for a firmer texture.
Heat the oil in a large pan , preferably non-stick , and saut the leeks and garlic for 2-3 minutes , add the spices and stir over a moderate heat for 1-2 minutes , taking care that the contents of the pan do not burn.
Carefully add the zucchini , celery and peas and the hot vegetable stock or hot water , stirring.

Ingredients

cooked brown rice, sesame seeds, tahini, cornflour, oil, tamari, butternut squash, ricotta cheese, leeks, garlic cloves, turmeric, ginger, mustard, coriander, cumin, zucchini, celery, green peas, vegetable stock, arrowroot, cold water, apple, cinnamon