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Savoury Pumpkin Pie Recipe

Pumpkin, Feta and Sage Pie

 Savoury Pumpkin Pie Recipe

If you follow A Fresh Legacy on Facebook you would know that I picked up an big organic pumpkin the weekend before last at my local farmers market. I have been concocting pumpkin recipes to use it up. We always always always include Pumpkin Pancakes to the menu (as many times as possible) when we pick up one of these pumpkins. My kids love to eat them on the weekend for breakfast, with bacon and maple syrup.

I love the golden colour that the pumpkin imparts on all that it is used in. It is happy food! It is so simple to make you can prepare the pumpkin in advance and have it ready to add the other ingredients and assemble for the oven the next day. We had a roast chicken on the weekend. While I was roasting the vegetables for dinner I also roasted the pumpkin for this dish and for another serve of pumpkin pancakes for the kids this week (it is a BIG pumpkin!)

Farmers Market Organic Pumpkin

Pumpkin and sage are made to be together, add in some pine nut, home made feta and fresh salad greens from the garden and you have a lovely light, healthy meal on the table for dinner.

  •  Serves: 4 adults
  • Preparation Time: 30 minutes (including 25 minutes to bake pumpkin)
  • Cook Time: 25 minutes


  • 250 grams of baked pumpkin – mashed
  • 200 grams Low Fat Ricotta
  • 2 eggs – whisked
  • 3 tablespoons of pine nuts – lightly toasted
  • 1 large handful of fresh sage leaves – torn
  • salt and pepper to season
  • 1 tablespoon of semolina (optional)
  • good quality balsamic vinegar (or balsamic glaze) to lightly drizzle
  • 50- 80 grams of feta  


  1. Set the oven to warm to 180 degrees
  2. To a bowl add the mashed pumpkin, ricotta, eggs, pine nuts and sage and mix to combine
  3. Season with salt and pepper
  4. Grease a pie dish and spoon in the pumpkin mixture. Use a spatula to evenly distribute it around the dish
  5. Sprinkle the top with the semolina and bake for approximately 25 minutes until the top starts to brown
  6. Remove from the oven and rest for 5 -10 minutes prior to slicing to serve
  7. Slice to serve and top each piece with pieces of feta – I used my home made feta, and then drizzle very sparingly with a few drops of good quality balsamic vinegar.
  8. Serve with a salad

Pumpkin Feta Pie ready for oven

Pumkpin and Feta Pie


This post is linked to Veggie Mama Meatless Monday. Be sure to stop by for some more Meatless Monday inspiration and also to take a peak at the new Veggie Baby. She is divine and I adore her name. The Veggie Mama vegetable garden is looking pretty impressive as well.




A Fresh Legacy 



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{ 7 comments… add one }

  • Erika October 2, 2012, 12:00 am

    Oh YUM. This sounds amazing!! So glad fall is here so I can make this!

    • Kyrstie October 2, 2012, 8:32 pm

      I hope you enjoy it Erika, thanks for visiting.

  • Nic@diningwithastud October 2, 2012, 3:42 pm

    The crusty top looks great :D I have never made pumpkin pie before – sweet or savoury. Must give this a shot!

    • Kyrstie October 2, 2012, 8:32 pm

      Thanks Nic, the semolina on top worked a treat. One of the things I learned from my million attempts to get my sour dough loaves right :)

  • veggie mama October 3, 2012, 11:16 am

    I love this! It looks nothing like the time I tried to make a savoury pumpkin pie and it turned out just like a sweet on e ;-/

  • Karen August 21, 2013, 10:20 am

    Was doing a search for a savoury pumpkin pie recipe – found yours, looks wonderful – (as does your website) will be making this tomorrow night!

    • Kyrstie Barcak August 21, 2013, 5:37 pm

      Thanks so much Karen, I hope that you enjoy it. I am making it again this week too :)

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