GREEK SAVORY PUMPKIN PIE

An - out–of–the–ordinary Greek savory pumpkin pie with feta cheese and Mediterranean herbs. An amazing combination of sweet pumpkin roasted with tangy feta cheese that you really should try at least once in your life. It goes even further because the right choice of herbs takes this pumpkin pie to the next level. It is ridiculously easy to make since no phyllo dough of any kind is needed here.

I was drooling over pumpkin dishes like soups, pies, cakes, and bread and one day my creativity just woke up. Just like that one day I grabbed my camera and started shooting. It’s pumpkin season and I cannot look the other way. Impossible. Pumpkins are so versatile and I love all those options for sweet and savory dishes. I have to share this savory pumpkin pie with you because I know you will be on constant rotation in your monthly menu.

The recipe

The concept is outrageously simple, a kind of “lazy housewife pie" like we call some traditional pies without phyllo dough in Greece. So, make it easy on yourself and go for this no-hands-on recipe. Only waiting time. Just simmer the pumpkin and then add eggs, bread crumbs, cheese, and herbs. In the oven for 45 minutes. Done. Then you can taste the Mediterranean sun into your savory pumpkin pie while it rains outside. Cool!

Key ingredients

Simple and easy-to-find ingredients. Maybe they are already in your pantry as you read this post.

Pumpkin

Any variety of pumpkin/winter squash will work well here. If you’re fresh out of pumpkins, substitute with butternut squash, as I did. Another bonus for butternut squash in this recipe is that it’s easy to cut.

The rest of the ingredients

Cheese: It's feta cheese and graviera (local Greek hard cheese) for me but you can use everything you have available, preferably either parmesan, pecorino, cheddar, gouda or a mix.

Feta's creamy and tangy profile beautifully complements the sweet and earthy notes of pumpkin, adding depth and a delightful contrast in flavors. The addition of hard cheese, on the other hand, brings its robust umami and nutty undertones, enhancing the overall savory character of the pie.

Breadcrumbs: I recommend a combination of dry and soft breadcrumbs. Dry breadcrumbs are crisp and they will give more structure, while soft breadcrumbs are moist and will provide moisture retention.

Expert tips

Tip#1: You can use any pan shape available. I have used a rectangular (11 x 7in / 28cm x 18cm) pan.

Tip#2: Add gradually breadcrumbs, toss, and wait for a while to see if there is liquid. Then add some more, if needed. The goal here is to absorb excessive pumpkin liquid that could turn our pie into a mess. Don’t overdo it and make a weird pumpkin bread instead.

Tip#3: When you add the eggs, make sure that the pumpkin mixture isn’t hot enough. Otherwise, you are going to make an omelet/frittata.

Tip#4: No need for additional salt. Feta cheese and hard cheese will cover you.

How to serve this savory pumpkin pie

Serve this warm, rustic pumpkin pie as breakfast or brunch and a centerpiece for lunch or dinner with a salad. Its balance of creamy pumpkin, tangy feta, and aromatic herbs makes it ideal for pairing with a simple green salad or a side of roasted vegetables. Drizzle a little extra virgin olive oil on top before serving for added richness, and garnish with fresh herbs like thyme or oregano for a burst of color and flavor.

Tired of the same traditional pumpkin pie for Thanksgiving? Bold enough to taste a new healthier savory pumpkin pie with a Mediterranean flair? Make this drool-worthy savory pie and enjoy all the yummies and mmms of pleasure around this year’s Thanksgiving table.

How to store and freeze

Keep in mind that this pie is even better the next day. The pie's flavors deepen and meld together as it sits overnight. The pumpkin, feta, and herbs have more time to blend, creating a richer, more balanced taste. Additionally, the texture of the pie often improves as it firms up slightly, making it easier to slice and enjoy.

Store: Allow the pie to cool completely before storing. Place it in an airtight food container and refrigerate for up to 3 days. If storing in the pie dish, cover it tightly with plastic wrap to preserve its flavor and texture.

Freeze and reheat: Slice the pie into individual portions and wrap each slice in plastic wrap. Place the wrapped slices in a freezer-safe bag or food container and store for up to 2 months.

When you're ready to reheat, take the desired number of slices out of the freezer and thaw them in the fridge overnight. Reheat in a 350°F (175°C) oven for about 10-15 minutes, or until warmed through. Avoid microwaving, as it can make the texture soggy; the oven will keep the pie’s texture crisp on the outside and creamy inside.

How to serve this pumpkin pie

Your pie can be an excellent appetizer or side dish and you may also serve it as a main dish with this cabbage salad or with Greek salad of course, or with this kind of bruschetta salad. Honestly, it would be the perfect meal with a glass of Assyrtiko or Moschofilero white wine. Yes! Excellent!

I would also serve it along with a substantial main course like a hearty soup like this white bean soup or with meat like this amazing lamb dish.

If you have already made my Savory Pumpkin Pie recipe, I would be super grateful to leave a comment and/or give this recipe a rating or take a photo and tag me on Instagram with #30daysofgreekfood and Facebook with @30daysofgreekfood! Above all, I absolutely love your feedback. This is a huge motivation for me and it keeps 30daysofgreekfood’s kitchen alive. Thank you so much!!!

Recipe