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    Pumpkin and black lentil crumble pie

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    Pumpkin and black lentil crumble pie

    Sweet pumpkin marries beautifully with tangy alpine cheese in this veggie feast. 

    • Preparation time: 30 minutes, plus cooling
    • Cooking time: 1 hour 10 minutes
    • Total time: 1 hour 40 minutes, plus cooling

    Serves: 4-6


    about 550g pumpkin or squash, peeled, deseeded and cut into 2cm chunks
    2 tbsp olive oil
    pinch chilli flakes
    6 garlic cloves, crushed
    10 sage leaves, shredded
    50g unsalted butter
    1 onion, finely sliced
    200ml dry cider
    3 tbsp self-raising or plain flour
    300ml fresh vegetable stock
    1 tbsp Dijon mustard
    ½ tsp white wine vinegar
    250g cooked beluga lentils

    80g blanched hazelnuts
    90g unsalted butter
    100g wholemeal self-raising flour
    40g white self-raising flour
    1 tsp fennel seeds
    100g Waitrose & Partners No.1 Le Saint Mont Des Alpes, grated
    3 sage leaves, finely chopped 


    1. Preheat the oven to 220˚C, gas mark 7. On a baking tray, toss the pumpkin with the oil, chilli, garlic and sage; season. Roast for 20-25 minutes, until golden and soft but still holding its shape; set aside. Meanwhile, on a separate tray, roast the hazelnuts for the pastry for 4-5 minutes until golden and fragrant. Set aside to cool then roughly chop. Reduce the oven temperature to 200˚C, gas mark 6.

    2. To make the filling, melt the butter in a large frying pan. Add the onion and a pinch of salt then fry over a low heat for 20 minutes until soft and tinged golden. Add the cider, bring to the boil, then simmer for 2 minutes. Beat in the flour and cook for 2 minutes. Gradually pour in the stock, a little at a time, then boil for 2 minutes until thickened. Stir in the mustard and vinegar. Remove from the heat then stir in the lentils and the roasted pumpkin mixture; season. Cool for at least 30 minutes.

    3. Meanwhile, make the pastry. In a large bowl, use your fingertips to rub the butter into the flours with a pinch of salt until it resembles coarse breadcrumbs. Stir in the chopped hazelnuts, fennel seeds, grated cheese and sage; cover and chill.

    4. Tip the filling into a round pie dish (about 26cm) then top with the crumble pastry. Put on a baking tray and bake for 35-40 minutes, until the top is golden and the filling is bubbling. 

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    This recipe first appeared in Waitrose & Partners Food, October 2019 issue. Download the Waitrose & Partners Food app for the full issue


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