Pumpkin and Feta Pie Thermomix

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Pumpkin and Feta Pie has a buttery, crisp puff pastry, that encases a creamy, lush filling. Perfect as a vegetarian centerpiece, or just to show off!

Pumpkin and feta pie on a wooden background with hessian and rosemary.

There is nothing quite as alluring as the smell of pastry cooking. I was inhaling deeply as this dish cooked. Visually the Pumpkin Feta Tart has a real WOW factor too, it’s one very attractive pumpkin pie. Can I confess that it’s super easy to make? I actually enjoyed arranging the pumpkin, it looked like a beautiful orange flower.

I initially tried slicing the pumpkin by hand but my slices were too thick. Thick slices take too long to cook! So you are best to use either a mandoline, food processor, or the new cutter blade for your Thermomix.

Steps for Making Pumpkin and Feta Pie

  1. Once the pie has been baked blind, layer the sliced pumpkin around the base overlapping until there is no remaining pumpkin.
Layers of pumpkin sliced in a pie
Adding Pumpkin Slices

2. Scatter the feta over the Pumpkin and Feta pie then arrange sprigs of rosemary ensuring each piece or the cut tart will include some rosemary.

Pie filled with pumpkin, feta and rosemary
Add Feta & Rosemary

3. Combine the remaining ingredients and carefully pour the mixture over the layered pumpkin.

Pumpkin and Feta pie before baking on a wood background
Pumpkin & Feta Pie ready for baking.

4. Bake at 170 degrees celsius and then serve.

Pumpkin and Feta pie before baking on a wood background
Pumpkin Pie Baked

Thermomix Cutter

Have you seen the new Cutter? It’s fabulous! I recently did a demonstration making this Pumpkin and Feta Pie with the Thermomix. You will be able to see the video shortly here. It made this pie so easy to prepare. No more slicing my finger on the mandoline!

Recipe Watchpoints

  • Ensure the pastry has been partially cooked before adding the filling.
  • Slice the pumpkin evenly and thinly to ensure it cooks quickly and all at the same time.
  • If you don’t have enough pumpkin for your dish it won’t matter. The centre will just be like a quiche.
  • Watch the pie carefully as it cooks. All ovens are slightly different.
  • If your pie dish has flat sides the pastry may brown too quickly. Cover the sides with tin foil and the pastry won’t continue to darken.

Pumpkin Pie Ingredients

Massel Chicken Stock

I really like the flavour of this stock in the pie. You can find this brand at any supermarket near the spice section. Unlike most stock powders this brand has nothing artificial added. Also, even though it is labeled as chicken stock, it is actually vegetarian!

Rosemary

Fresh Rosemary has the most delicious aroma and flavour. Please try to find fresh not dried Rosemary. If you can’t find fresh Rosemary you can use fresh Thyme.

Creamy Feta

My favourite feta to use in this recipe is Lemmos Creamy or a Creamy Danish Feta. This style melts nicely into the dish and helps make the filling creamy without any feta lumps.

Pumpkin Choices

I have mentioned butternut pumpkin because it is easy to cut this type of pumpkin into 4-5cm wide, straight wedges. These wedges are then easy to feed into the Thermomix cutter or to slice with a mandolin.

Other Vegetable Based Dishes on my Website

Although we don’t follow a plant based diet I do enjoy having some meat-free evening meals. If you’re looking for a vegetarian curry recipe please try my Nadan Mutta Curry or the very popular Palak Paneer. I also have a Balinese dish called Gado Gado it’s basically a delicious salad that is tossed in peanut sauce and served with a fried egg on top. Another fabulous salad is my Tofu and Soba Noodle Salad! YUM!

I share loads of great recipes on the page. Our community group page is a fabulous place to ask questions and share images of recipes you have made! It helps inspire others to cook new and interesting dishes.

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Pumpkin and feta pie on a wooden background with hessian and rosemary.

Pumpkin and Feta Pie

Julie Carlyle
Pumpkin & Feta pie has a deliciously crisp puff pastry base and is filled with a creamy, delicious filling.
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Main, Main Course, Main Dish
Cuisine American, Australian
Servings 8 serves
Calories 593 kcal

Equipment

  • 1 Thermomix Cutter Attachement OR
  • 1 Mandolin
  • 1 Pie Weights

Ingredients
 
 

  • 2 sheets Puff Pastry Approx 200g
  • 650 g Butternut pumpkin Peeled
  • 200 g Feta I prefer Creamy Lemmos feta
  • 1-2 sprig rosemary Leaves only
  • 2 cloves garlic
  • 1/2 tsp ground black pepper
  • 2 tsp chicken stock powder I use Massels Chicken stock powder (see note above)
  • 1 tsp garlic powder
  • 1/4 tsp salt
  • 6 eggs
  • 400 g pouring cream (not thickened)

Instructions
 

Bake Blind Puff Pastry

  • Remove the puff pastry from the freezer and allow it to partially defrost.
    2 sheets Puff Pastry
  • Spray the pie dish with oil
  • Line the pie dish with pastry and trim any excess.
  • Cover the pastry shell with some baking paper and add pie weights to the centre.
  • Bake the pie shell blind until it is just coloured slightly.
  • If necessary remove pie weights and paper and cook for a further 10 minutes.
  • Remove the pie crust from the oven.
  • Reduce the oven temperature to 170 degrees Celsius

Filling

  • Slice the pumpkin into slices approximately 4-5cm square (depending on the depth of your pie dish.)
    650 g Butternut pumpkin
  • Arrange the pumpkin around the pie dish. Start from the outside and work your way to the centre until all the pumpkin has been used,
  • Scatter 100g of the feta over the pumpkin.
    200 g Feta
  • Arrange the Rosemary leaves around the pie.
    1-2 sprig rosemary
  • Place the garlic in TM Bowl. Chop 3 sec/Speed 9
    2 cloves garlic
  • Add the pepper, chicken stock, garlic powder, salt, eggs, cream, and remaining feta. Combine 20sec/Speed 5
    1/2 tsp ground black pepper, 2 tsp chicken stock powder, 1 tsp garlic powder, 1/4 tsp salt, 6 eggs, 400 g pouring cream
  • Gently pour the cream mixture over the arranged pumpkin.
  • Cover any exposed brown pastry with tin foil to stop further browning.
  • Bake for approximately 60 minutes or until the pumpkin is cooked, the tart is golden, and set.

Notes

  • Keep watching the pie as it cooks. If the pastry edges are browning too quickly cover them with tin foil and continue to cook the pie.

Nutrition

Calories: 593kcalCarbohydrates: 40gProtein: 13gFat: 43gSaturated Fat: 17gPolyunsaturated Fat: 4gMonounsaturated Fat: 19gTrans Fat: 0.01gCholesterol: 166mgSodium: 626mgPotassium: 427mgFiber: 3gSugar: 3gVitamin A: 9276IUVitamin C: 18mgCalcium: 215mgIron: 3mg
Keyword Pies, Pumpkin, Tart, vegetable, Vegetarain
Tried this recipe?Let us know how it was!

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Thank you for stopping by,

Happy Cooking

j

xx

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