Savory pumpkin pie

For 4 servings:

• 200 grams of oats
• 50 grams of butter
• 5 eggs
• 1/2 orange pumpkin or squash
• 1 onion
• 3 garlic cloves
• 1/2 tsp of cayenne pepper
• 1 tsp of paprika powder
• 1 orange
• 2 orange sweet pointed peppers (or red/yellow ones)
• Salt & pepper
• A handful of fresh parsley
• 4 tbsps of sour cream
  

Heat the oven to 180 degrees Celcius. Process the oats in a food processor until they are ground into a finer consistency. Add the butter, a pinch of salt, and ±1,5 egg, and mix it together shortly. Put the mixture into a mold, and spread it so that the mold and sides are covered. Set aside in the fridge.

Cut the pumpkin, onion, and garlic cloves. Cook it for ±15 min in water until soft. 

In the meanwhile, bake the crust for 10 min. 

Zest the orange. Whisk the eggs. Drain the veg and mash it into a pumpkin puree. Add paprika powder, cayenne pepper, salt, pepper, and orange zest. Slowly add the eggs while stirring continuously. Add this mixture to the crust and bake for about 40 min (2x 20 min). 

In the meanwhile, cut the orange sweet pointed peppers, drench them in orange juice, and add them to the pie after 20 min of baking. Bake for another 20 min with the peppers on top.

Serve the pumpkin pie with a tablespoon of sour cream and some parsley. Enjoy!