Microwave Lentil and Pumpkin Pie is another one of my Microwave Recipes that is easy and truly delicious!

After my numerous vegetarian jar recipes, I decided to expand the collection by creating some recipes cooked only in the microwave to help my vegetarian and vegan friends who have not yet approached the technique of microwave jar cooking to prepare different but always tasty and seasonal dishes!

At the beginning of the year, I always find myself with lots of lentils gifted to me in Christmas baskets, and after preparing the Lentil Soup, the Lentil Dahl, and the Lentil Meatballs, I also prepared a Vegan Lentil Ragù that I then used as a base for this pie.

After explaining How to cook pumpkin in the air fryer, all you have to do is assemble the pie and cook it in the microwave and serve it hot!

If you also want to try making the microwave lentil and pumpkin pie, read the recipe below!

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Difficulty: Easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 4People
Cooking methods: Microwave, Air Frying
Cuisine: Italian
Seasonality: Autumn, Winter

Ingredients

2.64 lbs pumpkin
10.58 oz lentil ragù
1 oz grated Parmesan cheese
1 egg
1 tsp salt
pepper
nutmeg
0.7 oz grated Parmesan cheese

What you need to prepare the lentil and pumpkin pie

1 Microwave Oven with combi function
1 Fryer air

How to prepare the microwave lentil and pumpkin pie

Clean the pumpkin and cut it into wedges keeping its peel.
Cook the pumpkin in the air fryer at 374°F for 15 minutes, then lower the temperature to 338°F and continue cooking for another 5 minutes.
When the pumpkin is cooked, take it out and let it cool down slightly.
Remove the peel from the pumpkin and collect its pulp in a large bowl.
Smash the pumpkin pulp inside the bowl and season it with a teaspoon of salt.
Also add the pepper and nutmeg.
Crack the egg inside the bowl.
Add the grated Parmesan cheese and start mixing.
Mix all the ingredients to create a homogeneous mixture.
Take an oven dish suitable for microwave.
Put the lentil ragù on the base of the dish and level the surface.
Cover the lentil layer with the pumpkin cream.
Level the pumpkin puree with the back of a spoon.
Sprinkle the surface with the grated Parmesan cheese that will create a delicious golden crust during cooking.
Now cook the lentil and pumpkin pie in the microwave, for 12 minutes on microwave+grill function at maximum power. Then raise the dish with a suitable lift and finish cooking for another two minutes, still on combi function at maximum power.