Savoury Pumpkin Pie Recipe
October 1, 2012
Savoury Pumpkin Pie Recipe
Pumpkin, Feta and Sage Pie
The first time I made this pie was with a big organic pumpkin we collected at our local farmers market. It initiated a range of pumpkin-based 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. We now grow our our pumpkins each year also so this pie has become a regular menu item.
I love the golden colour that the pumpkin imparts when it is used. 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!)
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.
Savoury Pumpkin Pie Recipe
Prep time
Cook time
Total time
Author: Kyrstie Barcak - A Fresh Legacy
Recipe type: Main
Cuisine: Vegetarian
Serves: 4
Ingredients
- 500 grams of baked pumpkin - mashed
- 300 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
Instructions
- Set the oven to warm to 180 degrees
- To a bowl add the mashed pumpkin, ricotta, eggs, pine nuts and sage and mix to combine
- Season with salt and pepper
- Grease a pie dish and spoon in the pumpkin mixture. Use a spatula to evenly distribute it around the dish
- Sprinkle the top with the semolina and bake for approximately 25 minutes until the top starts to brown
- Remove from the oven and rest for 5 -10 minutes prior to slicing to serve
- 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.
- Serve with a salad
Notes
The preparation time includes time to bake the pumpkin
Are you a pumpkin fan? Have you tried growing them?
This post was originally created and linked to Veggie Mama Meatless Monday in October 2012. The format and images were updated 28/09/2014.
Inspiring families to grow at least one fresh food item at home to experience the benefits of fresh food.
Oh YUM. This sounds amazing!! So glad fall is here so I can make this!
I hope you enjoy it Erika, thanks for visiting.
The crusty top looks great 😀 I have never made pumpkin pie before – sweet or savoury. Must give this a shot!
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 🙂
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 ;-/
Was doing a search for a savoury pumpkin pie recipe – found yours, looks wonderful – (as does your website) will be making this tomorrow night!
Thanks so much Karen, I hope that you enjoy it. I am making it again this week too 🙂
Would this work with canned pumpkin in a pinch? If so, how much would you use??
I’ve never used canned pumpkin Shannon but I don’t see why it wouldn’t work. It would be approx 2 cups.