Pumpkin Brown Rice Pie

Pumpkin Brown Rice Pie


  • 250g ecoBrown’s Brown Rice
    750 ml water
    60g organic sugar
    1 tbsp oil
  • Skin Ingredients
    250g plain flour
    120g margarine
    ½ tsp salt
    2 tbsp fresh milk
    3 tbsp water
  • Pumpkin filling
    500g pumpkin
    3 tbsp sugar
    2 tbsp oil
  • Garnishing
    Some pumpkin seeds (toasted)

Method for pumpkin filling:

  1. Peeled and cut pumpkin into cubes, steam until soften and mash it into puree.
  2. Stir fry pumpkin puree in wok until a little dry up, toss in sugar and cook until sugar dissolve, then add in oil and continue stir fry until non stick to wok, dish out.


  1. Wash and drain ecoBrown's Brown Rice, cook in rice cooker with water, then mix in organic sugar and oil, divide into 2 portions.
  2. Mix flour and margarine into crumble form, add in others pie ingredients and knead into dough, then store in fridge for 30 minutes.
  3. Pin roll dough into thin skin, spread onto pie mould, pressing and cut off excessive skin. Pin hole at base with folk and then bake in pre-heated oven at 200°C for 15 minutes; reduce temperature to 150°C, bake pie skin again until golden brown, let cool down.
  4. Fill in a portion of ecoBrown's Brown Rice onto the pie, press firmly, fill in pumpkin paste and press with another layer of rice, garnish with pumpkin seeds. 


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