“This time of year is actually my favourite. I love that feeling of cool weather, hardier food and most importantly I love pumpkins and weeds, two things that are in abundance at the moment,” Rebecca says.
“Being someone that hates waste (especially the food kind), I wanted to share a recipe to use up those gluts in a delicious and nourishing way.”
“This is a darn good pumpkin pie and gluten free too,” Rebecca says. “The crust itself can be made using any nuts (depending on what you have in your cupboard.
“You can also use a combination of pumpkins and sweet potatoes if you don’t have enough of either to go around.”
For a savoury pie leave out the sugar and add things like paprika, sumac, and fresh herbs. Serve cold in your lunch box.