This is a variation on our Tomato Onion Quiche. It is a gorgeous addition to any Thanksgiving table with orange hues from the pumpkin and flecks of green from the pepitas. The pumpkin seed crust is so flavorful and free of oil, butter or margarine.
You can use any prepared crust or homemade pie crust recipe. We recommend our Pumpkin Seed Pie Crust recipe.
One cup organic diced tomatoes (one half of a 15 oz can salt-free tomatoes)
1 large onion chopped
1/2 cup raw cashews, soaked in water for 1-4 hours
1 12-16 ounce package Tofu (firm tofu will give a chewy texture and rustic look to the pie, silken soft tofu will be more custard-like.
1/2 can pumpkin
2 Tablespoons Red Star Nutritional Yeast, vegetarian support formula
1 teaspoon sage
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon salt or more to taste
1/4 teaspoon pepper
In a large frying pan, turn heat to medium. Dry sauté onions until transparent and lightly browned, stirring occasionally. Add water, about 2 tablespoons at a time if onions start to stick. Remove from heat. Blend onions, tomato, tofu, pumpkin and cashews in a food processor. Start by pulsing, then once everything is mixed, puree until smooth. Add salt, pepper, sage, onion and garlic powders. Pour over crust. Garnish top with pumpkin seeds. Bake at 375oF for 40 minutes or until filling is firm and crust is nicely browned. If the edges start to brown before the filling is done, cover the top with parchment paper.
Watch the video on making SAVORY PUMPKIN PIE