This pie is easy to make. The filling is pureed in a food processor, so it has the consistency of baked hummus. The basil flavour works really well. I used Dreena Burton’s recipe “Yellow sweet potato chickpea pie with basil” (from Let them Eat Vegan), substituting pumpkin for the sweet potato. It’s not that I have anything against sweet potato, you understand – just we had some pumpkin in the house that needed to be cooked. I’ll definitely try it again with sweet potato one day.