Pumpkin Pie

Have you ever tried pumpkin in a pie? Well you totally should! Most people think of a classical pumpkin pie as a dessert dish, but this recipe gives you the savoury version, and it impresses just as much as the sweet classic. The creamy nuttiness and light sweetness of the leeks and spinach, make for a great balance to the eggs. True comfort food!

A serving of pumpkin pie


  • 1 ready-made pie dough

  • 1 half Hokkaido pumpkin

  • 2 onions

  • 2 cloves of garlic

  • 1 leek

  • 3 handfuls of fresh spinach

  • 4 eggs

  • 250 g cottage cheese

  • 1 tbsp dried thyme

  • 1 tbsp ground cumin

  • Salt and pepper

  • Frying oil

  • 100 g feta

How to make it

  1. Turn the oven on at 200 degrees C. Remove the seeds from the hokkaido, and cut it into small squares. Peel the parsnip and cut this into squares as well. Spread them out on a baking tray, and cover with oliveoil, before seasoning with thyme, cumin, salt and pepper. Bake in the oven for 20 minutes.

  2. Chop onion and garlic finely, and then fry it on a pan with some oil. Add chopped leek and spinach afterwards. Let it fry until the spinach has softened.

  3. Mix the cottage cheese and eggs in a bowl, and whisk it together well. Add 1 tsp of salt and ½ tsp of pepper.

  4. Place the pie dough in a oiled or buttered baking form, and then pour the onion- and spinachmix into the bottom, followed by the pumpkin and parsnip. Afterwards pour over the egg mixture, and finish by crumbling some feta over the top.

  5. Bake in the oven for 25-30 minutes, or until the eggs have solidified.

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Recipe by Emma Olsen