Pumpkin Pie -Savory Recipe | Gluten Free | with millet flour

Pumpkin Pie -Savory Recipe | Gluten-Free | with millet flour. A step-by-step recipe with pictures. A healthy, high-fiber, high-protein pie recipe. Made with  Jowar/Sorghum-Millet flour base. Filled with pumpkin, spinach, tomato, and Black-eyed Pea i.e. Lobhia. A Super-delicious and amazingly healthy recipe.

Why Pumpkin Pie Savory- With Millet Flour Base?

Our Dinners are mostly Pie’s these days. Why? They are light, healthy, one-pan dish, delicious, and easily digestible. And when they are made with Gluten-Free Flour Base then they are most welcome.

This Pumpkin Pie- Savory with Millet Flour base is super healthy. Pumpkin, Lobhia, capsicum, spinach full of minerals and nutrients. Pumpkin is a super-food. The gluten-free Millet- Jowar compliments this Pie in a healthy way. Jowar is another superfood, repository of protein, fiber, vitamins, and minerals.

How to Millet Base / Jowar Flour Base?

Millets like Jowar have many health benefits.

1. Improves Digestion.
2. Boosts Immunity
3. Gluten-free.
4. Fight against free radicals.
5. Rich source of protein.

Many reasons to include Millets in our diet. Moreover, there are so many choices and flavors available. Check out the Gluten-free recipes made from Millets like Buckwheat flour, Water chestnut flour, and Amaranth flour.

1. Kuttu Ki Kachori /Buckwheat Pastry
2. Amaranth Roti | Rajgira Roti-Parantha recipe | Fasting Recipe
3. Pumpkin Tortilla Chips: with water chestnut flour and buckwheat flour
4. Vrat Dosa/Buckwheat Pancake/Dosa eaten during Fasting
5. Pumpkin and kuttu singhare ke Appe

Since Millets are gluten-free, to make a flatbread/ base we need to cook/boil the flour to make it bind well. Boil in 1:1 proportion. 2 cups Jowar flour and 2 cups water. Spice and season the flour as per taste preference. For this base, I seasoned it with Fennel powder, garlic, salt, and red chili powder.

To provide for the Protein in the pie, instead of Mutton or Chicken, I have added Lentils. In this Pumpkin Pie savory, I added Lobhia/Black-eyed Peas. Its flavor really combined well with pumpkin.

You can make a Pie crust-free or with crust. Crust-free pies like: Veg-Lentil- Brinjal Pie and Veg -Lentil- Shepherds Pie.

If you like the recipe, do leave a comment or connect with me at my Instagram handle: @recipesandyou. Your comments encourage me to develop more healthy recipes like this.

Pumpkin Pie -Savory with millet flour recipe

A step-by-step recipe with pictures. A healthy, high-fiber, high-protein pie recipe. Made with  Jowar/Sorghum-Millet flour base. Filled with pumpkin, spinach, tomato, and Black-eyed Pea i.e. Lobhia. A Super-delicious and amazingly healthy recipe.

Course appetizer, breakfast, Dinner, Lunch, Main Dish, side dish, snack

Cuisine fusion, indian, indian italian

Keyword Millet Flour, Pie

Servings 4 ppl

Prep Time 20 minutes

Cook Time 30-35 min

Ingredients

Pie Base

• 2 cups water
• 2 cups Jowar flour/ Sorghum
• 1 tsp salt
• 1 tsp fennel powder
• 1 tsp Kashmiri red chili powder
• 1 tsp parsley dried herb
• 1 tsp garlic paste / grated garlic
• 1/2 tbsp Desi Ghee/ Clarified Butter

Pie Filling

• 600 gms Pumpkin-orange peeled and chopped
• 1/4 cup spinach chopped
• 2 big Tomatoes finely chopped
• 1 big green capsicum chopped
• 1 cup lobia/ Black eyed peas Washed, soaked for 1 hour and boiled (keep the water)
• 1 tbsp fresh cream
• 1.5 tsp salt or to taste
• 1 tsp lemon juice
• 1 tsp Kashmiri red chili powder
• 1 tbsp coriander powder/ Dhania Powder
• 1/2 tsp turmeric powder/ haldi
• 1 tsp dry mango powder / amchoor powder
• 1 tsp black pepper powder
• 1 tsp parsley dried
• 1 tsp rosemerry leaves optional
• 1 tbsp Desi Ghee/ Clarified Butter
• 1 tsp grated ginger
• 2 medium White onions
• 1/2 tbsp maida/cornflour
• 2 cubes cheese i used amul processed cheese-2 cubes.
• coriander leaves for Garnish.

Instructions

PIE-BASE

1. Heat water in a pan. Add salt and all spiced plus ghee and all other ingredients. Bring it to Boil. Add the Jowar flour and keep stirring till water dries and flour comes together. Cover and keep aside for 5 min. Preheat the oven at 200 degrees C.
2. After 5 min, knead the flour and bind together. Grease the pie dish. And put the flour in the center. Now, start pressing the flour and spread till the corners, and cover the dish all over. Press the sides. Prick with a fork. Now, bake for 10 min at 200 degrees. Once done keep aside.

Pie -Filling (15 min)

1. In a deep pan or Kadhai, heat ghee, add ginger. Saute. Add onion and saute till soft. Add pumpkin and salt. Cover and cook till soft. Add some water to the lid to avoid burning or sticking at the bottom.
2. Now add spinach, tomato, capsicum, and lobhia/black-eyed peas. Add all the other spices and mix well. Cover and cook for another 5 min. Add all-purpose flour/maida, cream, and the water (used for boiling lobhia).
3. Once thick, pour this on the pie crust. Grate the cheese and sprinkle some parsley on top. Bake for 20 min at 200 degrees C.
4. Garnish with coriander leaves and serve hot.

Recipe Notes

How to Boil Lobhia/Black-eyed peas.:

1. In a pressure cooker, add 1/2 cup lobhia and 1.5 cup water. Soak this for 1 hour.
2. Then add salt and haldi and cook them on high flame till 1 whistle and then on simmer for 3 whistles.
3. Let the steam release. Sieve the lobhia and keep the water aside. We will use this water in the recipe.