Crustless Pumpkin Pie With Feta
The best crustless pumpkin pie with feta featuring tender pumpkin, rich feta cheese, and a perfectly crisp top. A delicious Mediterranean-style savory bake that’s easy to prepare and full of flavor.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: 20 servings
- Category: Appetizer / Side Dish
- Method: Baking
- Cuisine: Mediterranean / Greek-Inspired
- Diet: Vegetarian
Ingredients
420 grams (3 cups) grated pumpkin or squash
350 grams (2⅓ cups) crumbled feta cheese
250 ml (1 cup) olive oil, plus a little extra for drizzling
250 ml (1 cup) milk
360 grams (3 cups) all-purpose flour (or as much as needed to form a thick batter)
Ground black pepper, to taste
Optional: fine semolina (for sprinkling on top and bottom)
Instructions
Preheat the Oven: Preheat your oven to 180°C (360°F).
Prepare the Pumpkin: Squeeze the grated pumpkin firmly by taking handfuls in your fists to remove excess moisture. Transfer the squeezed pumpkin to a large bowl.
Add Wet Ingredients: Pour in the milk and olive oil, then stir well to combine. Season with ground pepper.
Add the Flour: Gradually stir in the flour until a thick batter forms.
Add the Feta: Mix in most of the crumbled feta cheese, reserving about 80 grams (¼ of the cheese) to sprinkle on top.
Prepare the Baking Pan: Grease a 36 cm (14-inch) round pan or a similarly sized square pan with olive oil. Optionally sprinkle a thin layer of semolina or breadcrumbs on the bottom to help absorb moisture and prevent sticking.
Spread the Batter: Pour the batter into the prepared pan and spread evenly. The mixture should be about 1½ cm (¾ inch) thick for the best crispy texture.
Add Topping: Sprinkle the remaining feta cheese over the top and drizzle lightly with olive oil. Optionally sprinkle 1–2 tablespoons of fine semolina over the surface to create extra crunch.
Bake: Bake for 45–50 minutes, or until the top becomes golden and crispy.
Serve: Allow the pie to cool slightly, then cut into about 20 square pieces and serve.
Notes
Removing excess moisture from the pumpkin helps achieve a crispy texture.
You can substitute pumpkin with zucchini or butternut squash.
For extra flavor, add chopped fresh herbs such as dill, parsley, or thyme.
This pie tastes delicious warm or at room temperature, making it great for gatherings.
Find it online: https://allcookedup.com/crustless-pumpkin-pie-with-feta/
