Serves 6-8
This pie is impossible by name and totally possible in nature. I should add that it’s impossibly delicious too! This dish is a kind of a cross between a pie and a frittata but the magic part is how a delicious crust forms at the bottom of the “pie” as if by magic.
The pie has just a small amount of flour, not that you’d guess because there’s a whole load of that moreish pie base. I like to use a cheddar/feta combination, but really you could use whatever cheese you have to hand, that said, I do think that pumpkin and feta were made to go together.
The pie is delicious warm but we love it best when it’s cold. Served with a simple side salad, it makes a winner dinner, a lovely lunch and because it’s so transportable, it goes great in lunchboxes and is perfect for picnics too. One more reason I know you’ll love this recipe is because everyone who has tasted this pie has begged me for the recipe. It would be cruel to keep them waiting any longer, don’t you think?
Ingredients – Traditional
400g pumpkin, roughly chopped
1 tablespoon olive oil
80g self raising flour
4 eggs
315ml milk
75g strong cheddar, grated
75g feta
2 spring onions, sliced
How to – Traditional
- Preheat oven to 200C/180C fan-forced. Line a baking tray with baking paper. Place pumpkin on baking tray and drizzle with olive oil. Season well. Bake for about 20 minutes until tender and golden. Set aside and allow to cool slightly.
- Reduce oven temperature to 180C/160C fan-forced. Lightly grease a large pie dish.
- Place the eggs and flour in a bowl and whisk to combine. Gradually add the milk, whisking to combine.
- Gently stir in the spring onions, grated cheddar and crumbled feta and season well.
- Place the roasted pumpkin in the pie dish and pour the wet mixture over the top.
- Bake for 40-45 minutes until golden and set. Check the pie after about 30 minutes and if it’s browning too quickly, cover loosely with foil.
- Serve hot, warm or cold, with cherry tomatoes and a few salad leaves.
Ingredients – Thermomix
400g pumpkin, roughly chopped
1 tablespoon olive oil
75g strong cheddar, cubed
2 spring onions, roughly chopped
80g self raising flour
75g feta
4 eggs
310g milk
How to – Thermomix
- Preheat oven to 200C/180C fan-forced. Line a baking tray with baking paper. Place pumpkin on baking tray and drizzle with olive oil. Season well. Bake for about 20 minutes until tender and golden. Set aside and allow to cool slightly.
- Reduce oven temperature to 180C/160C fan-forced. Lightly grease a large pie dish.
- Grate the cheddar in the TM bowl for 5 seconds on speed 8. Set aside.
- Add the spring onion and chop for 5 seconds on speed 5.
- Add the grated cheddar and flour to TM bowl and mix on speed 2 for 15 seconds.
- Add the eggs, milk and crumble the feta in to the TM bowl. Season with salt and pepper and mix for 20 seconds on speed 2-3.
- Add the roasted pumpkin chunks and mix for 5-10 seconds on reverse speed 3.
- Pour into the prepared dish and bake for 40-45 minutes until golden and set. Check the pie after about 30 minutes and if it’s browning too quickly, cover loosely with foil.
- Serve hot, warm or cold, with cherry tomatoes and a few salad leaves.
Other info
Preparation Time: 30 minutes (including roasting pumpkin) Cooking time: 40-45 minutes
