Crustless Pumpkin Pie With Feta

Why You’ll Love This Recipe

I love this recipe because it uses simple ingredients to create a flavorful and satisfying savory pie. The pumpkin brings a mild sweetness and soft texture, while the feta cheese adds a salty and creamy contrast that makes each bite interesting.

Another reason I enjoy making this pie is how easy it is to prepare. I simply mix the ingredients together to form a thick batter, spread it in a pan, and bake it until golden and crisp on top. It works well as a snack, side dish, or light meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

420 grams grated pumpkin
350 grams crumbled feta cheese
250 ml olive oil
250 ml milk
360 grams all purpose flour
ground pepper
optional fine semolina

Directions

I begin by preheating the oven to 180°C (360°F).

I squeeze the grated pumpkin well by taking small handfuls and pressing out the excess moisture with my hands. After removing the extra liquid, I place the pumpkin in a large mixing bowl.

I add the milk and olive oil to the bowl and stir everything together until well combined. Then I season the mixture with ground pepper.

Next, I gradually add the flour while mixing until a thick batter forms. The texture should be thick but spreadable.

I add most of the crumbled feta cheese to the batter, saving about 80 grams to sprinkle on top later. I stir the mixture until the cheese distributes evenly throughout the batter.

I prepare a round 36 cm pan or a similar-sized square pan by brushing it with olive oil. If I want extra crispiness, I lightly sprinkle the bottom with fine semolina or breadcrumbs.

I spread the batter evenly into the pan, making sure the thickness is about 1½ cm so the pie bakes properly and becomes crispy on top.

Then I sprinkle the remaining feta cheese over the surface and drizzle a little olive oil on top. I sometimes add a light sprinkle of fine semolina as well to help create a crunchy top layer.

I place the pan in the oven and bake the pie for about 45 to 50 minutes until the top becomes golden and slightly crispy.

Once baked, I remove the pie from the oven, allow it to cool slightly, and cut it into about 20 square pieces before serving.

Servings And Timing

This recipe makes about 20 pieces.

Preparation time: 30 minutes
Cooking time: 45–50 minutes
Total time: about 1 hour 20 minutes

Variations

I sometimes add chopped fresh herbs such as dill, parsley, or mint to the batter for extra flavor and freshness.

Another variation I enjoy includes mixing sautéed onions or leeks into the batter, which adds sweetness and depth to the pie. When I want a slightly richer flavor, I occasionally combine feta with a small amount of grated mozzarella or kasseri cheese.

I also sometimes add a pinch of paprika or dried oregano to give the pie a slightly warmer and more aromatic taste.

Storage/Reheating

When I have leftover pumpkin pie, I store it in an airtight container in the refrigerator for up to four days.

To reheat it, I place the slices in the oven at 350°F for about 10 minutes so the top becomes slightly crisp again. I sometimes warm individual portions in the microwave, although the oven keeps the texture better.

The pie can also be enjoyed cold or at room temperature, which makes it convenient for quick snacks.

FAQs

Can I Use Squash Instead Of Pumpkin?

I sometimes replace pumpkin with grated squash, and it works very well because the texture and mild flavor are very similar.

Do I Have To Squeeze The Pumpkin?

I always squeeze the pumpkin to remove excess moisture. This helps the pie bake properly and prevents it from becoming too soft or watery.

Can I Make This Pie Gluten Free?

I sometimes replace the all-purpose flour with a gluten-free flour blend designed for baking, which still produces a good texture.

Can I Add Herbs Or Spices?

I often add herbs such as dill or parsley, and sometimes I include spices like paprika or oregano to give the pie more flavor.

Can This Pie Be Served As A Main Dish?

I sometimes serve it as a light main dish alongside a salad, although it also works well as a side dish or snack.

Conclusion

I find this Crustless Pumpkin Pie with Feta to be a simple yet flavorful dish that combines creamy cheese with tender pumpkin in a beautifully baked pie. The crispy golden top and soft interior make it both comforting and satisfying. Whether I serve it warm, at room temperature, or as a quick snack, it always delivers a delicious and rustic homemade flavor.

Print