Hello there! Fall is not only sweater weather! It's pumpkin weather too! Here's a savory pumpkin pie recipe to enjoy with a cup of tea and live the hugge life!

You wouldn't be wrong in thinking I love pumpkin everything! After all my slow cooker pumpkin soup vegan recipe is still one of my favorites for fall!

This pie is very easy to make if you have some store bought dough. Despite the fact that I consider myself a master in opening the pastry dough as my late grandma's sister has showed me, I've never written a blog post about it. I think it would be quite emotional to do so but only the future will show. Anyhow, it's always a time saver to have some store bought fyllo or dough sheets.  Another time saver is to have homemade pumpkin puree in the freezer! I use my way of making pumpkin puree from scratch and store it in the freezer for the whole season. Then the only thing to do is thaw the puree and use it accordingly!

So here's the savory pumpkin pie recipe:


300g of homemade pumpkin puree in room temperature (recipe here)

200g of feta cheese

150g of graviera cheese

6 dough sheets of organic whole grain wheat

Extra virgin olive oil

1/4 tsp ginger powder

1/4 tsp ground nutmeg

Pepper to taste


Mix the cheeses to the pumpkin puree. Add the spices and mix well.

Using a kitchen brush cover your baking sheet with olive oil. 

Add one fyllo and "paint it" with olive oil. Do the same with two more dough sheets.

Spread the pumpkin mixture to cover the fyllo.

Add the three over dough sheets making sure to cover them with olive oil using your brush.

Before baking score the pie in pieces.

Bake for 1 hour at 170 Celcious or until golden.


 Let cool down a bit before cutting and serving.