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Prebiotic leek and pumpkin pie, a delicious savoury pie with pumpkin and leek filling
Golden-baked savoury pie filled with creamy pumpkin and tender leek

Prebiotic leek & pumpkin pie

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
This pie is a meeting of seasonal flavours and modern nutritional science. The inulin-rich fibre of leeks and the creamy texture of pumpkin not only complement each other in taste but also provide valuable nourishment for gut flora. The crumble of the pastry comes from the right ratio of fat to flour, while the softness of the filling is stabilised by the heat-setting egg and milk mixture.
🕒 Prep Time 20 mins
🍳 Cook Time 45 mins
⌛ Total Time 1 hr 5 mins
🍽️ Servings 6 servings
🔥 Calories 285 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Chopping board and sharp knife
  • Large frying pan for sautéing
  • Mixing bowls
  • Sieve for flour
  • 24 cm pie dish or ovenproof dish
  • Oven

Allergen Information

⚠️ Eggs
⚠️ Milk
⚠️ Cereals containing gluten (Flour)

Instructions

1 ✓

Cut the leek in half lengthways, wash thoroughly between the layers, then slice into thin half-moons. Crush the garlic.

Tip: Leeks can be earthy inside, washing under running water is essential to avoid gritty bites.
2 ✓

Heat the coconut oil over medium heat. Toss in the leek and a pinch of salt. Sauté for 8-10 minutes until completely collapsed and smelling sweet. Add the garlic and fry for another 1 minute.

Tip: Salt helps draw water out of the onion, so it softens faster and the flavour intensifies (osmosis).
3 ✓

In a mixing bowl, combine the pumpkin purée, the lukewarm leek mixture, eggs and milk. Season with the herbs, salt and pepper. Mix until uniform.

Tip: It's important the onion isn't hot when added to the egg, otherwise the egg will curdle (scramble) before baking.
4 ✓

Sieve the flour with the baking powder into another bowl. Fold this dry mixture into the wet pumpkin mass. Mix only until the flour disappears.

Tip: Don't overmix the batter! If you work it too long, proteins in the flour form a web, and the pie will be tough and rubbery (gluten development).
5 ✓

Pour the mixture into a baking dish lined with baking parchment or oiled. Bake at 180°C (conventional oven) for 35-45 minutes. It's ready when the top is springy but firm and golden brown spots appear.

Tip: Check with a skewer: if raw dough doesn't stick to the inserted skewer, only moist crumbs, it is done.
6 ✓

Wait until it cools to lukewarm (approx. 15 mins) before slicing.

Tip: During resting, the internal structure stabilises, giving you nicer slices.

Recipe FAQ

Why is the filling watery?
The leek or pumpkin released too much moisture. Sauté the liquid out of the onion completely, and use thicker pumpkin purée.
Can I substitute the milk?
Yes, any plant milk (e.g. oat milk, almond milk) works perfectly in the recipe.

Ingredients

  • 250 g Plain flour (or spelt flour)
  • 300 g Thick pumpkin purée (from roasted pumpkin)
  • 1 stalk Leek (white and light green parts only)
  • 2 pcs Eggs (Medium)
  • 3 cloves Garlic
  • 2 tbsp Coconut oil
  • 100 ml Milk
  • 1 tsp Dried oregano and thyme mix
  • 1.5 tsp Salt
  • 0.5 tsp Freshly ground black pepper
  • 1 packet Baking powder