Autumn is in the country. The moment when you can finally wear warm sweaters again and crawl undisturbed under a blanket in front of the television. Cozy everywhere! When it's raining and windy outside, cooking enthusiasts will certainly get the itch to get started in their kitchen! Because the content of our plate changes with the seasons. And let's face it: autumn has a lot to offer. Just think of seasonal products such as Jerusalem artichoke, parsnip and pumpkin.

When the leaves fall from the trees, we immediately feel like tasty autumn dishes, because cozy evenings call for comfort food.

Today we share a recipe for a delicious, autumnal pumpkin pie. This is how we help you to get hold of the autumn jitters yourself!

Pumpkin: the autumn topper

Who says autumn, says pumpkin! Pumpkin is a homegrown superfood.

In the fall, our immune system could use a boost. This vegetable is therefore full of iron and vitamin C, making it good for the immune system. And that's not all: this vegetable is also packed with fiber and is very low in calories.

In addition, a pumpkin mainly consists of water and is rich in potassium, which is good for high blood pressure.

You can also make different things with this vegetable. Cooking with pumpkin doesn't have to be difficult. Just think of quiche, soup, casseroles and of course today's recipe: a savory pumpkin pie.

Pumpkin should not be missing from autumn recipes because this taste is sweet and earthy, making it perfect for autumn.

We already got some inspiration and one of our favorite recipes has to be that of food blogger Brenda van : a savory pumpkin pie with spinach and feta.

With this recipe you can make a savory pie in no time at all.

Pumpkin pie
Photo credit:

Recipe: pumpkin pie with spinach and feta

(Time of preparation: 40 min – time in the oven: 45 min)

What do you need?

  • 5 slices of savory pie dough
  • 1 pumpkin
  • Oil
  • 200 g fresh spinach
  • 100 grams of feta
  • 125 grams of crème fraîche
  • 75 grams of flour
  • 4 large eggs
  • Thyme

That's how you make it

  1. Let the dough defrost and preheat the oven to 180 degrees. Also grease a quiche or cake tin.
  2. Pre-boil the pumpkin with skin for 10 minutes. Let it cool, cut the pumpkin in half and remove the seeds. Cut the pumpkin into cubes.
  3. Fry the spinach in a wok.
  4. Mix the eggs with crème fraîche, flour, salt and pepper.
  5. Place the dough slices on top of each other and roll out to fit the greased tart tin. Make sure the mold and edges are covered with the dough.
  6. Divide the spinach and the cubes of pumpkin over the bottom.
  7. Then pour the egg mixture over the cake, put the crumbled feta on top and add some more thyme.
  8. Bake the pie for 45 minutes. If the egg mixture has not yet set after this, bake for an additional 5 to 10 minutes.

And voilà: the autumnal, savory pumpkin pie is ready. Add a nice salad and your dinner is ready.

We've certainly got the autumn jitters with this delicious recipe. Are you curious about more after this recipe? You will find a lot of extra inspiration on our blog!

Do you want to stay informed? Follow us on Facebook or Instagram . Be sure to share your delicious creations with us, because we are curious!

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