Posted in From scratch - Recipes

Recipe: pumpkin pie

Pumpkin is one of my favorite foods. It has not always been, my love for pumpkin comes from my exchange year in America. My host family, John, July and Julianne, were so generous to let me be part of their family for a year, over 25 years ago.

To my great pleasure, Australia is also a pumpkin country. So here I can indulge and explore all the new-to-me kinds of pumpkins.

July, my host mother, cooked pumpkin on special occasions and for me it was the first time I ate pumpkin. Back then it was not a food commonly eaten in the Netherlands, and I guess it is still not that common, but you can buy pumpkins now. At the time I liked pumpkin, but it wasn’t until later that it turned into my favorite food! I love the way it tastes and it is so versatile. My favorites? Pumpkin soup, roasted pumpkin and of course this pumpkin pie.


Ingredients filling:
600 gr/3 cups pumpkin
2 onions
2 eggs
200 gram /2.25 cup Greek feta
70 gram/ 0.5 cup tomato paste

Ingredients dough:


300 gram/ 2.25 cup flower
150 gram/ 2.33 cup cold butter
tea spoon salt
tea spoon thyme
3 spoons ice cold water

Preparing the dough

Put all the ingredients in a bowl and mix them together, until…
….you can make int into a dough ball. Leave it in the fridge for about 30 minutes.
Then you can roll the dough, I usually start with half of the dough first to cover the bottem and a bit of the side.
A spatula knife is one of those tools that you really need when making dough. It is the secret to getting your dough off the kitchen counter again.
Put the dough in a baking form.

Preparing the filling

The hardest is getting the skin off the pumpkin. I use a cheese knife to do it. If you roast pumpkin you can also eat the skin, but for this pie I take the skin off.

Oven: preheat to 180 degrees Celsius, bake for 45 minutes

Cut the pumpkin and onion into smaller pieces and fry them in a bit of olive oil.
Once the pumpkin turns lightly brown, add the tomato paste.
I use a blender to make a paste out of the filling. This is when you add the eggs, leave a bit of the egg to put over the dough to help make it nice brownish.
Then the filling goes into the pie. Crumble pieces of feta cheese on top.
Cover the top with dough, brush the remaining egg over it, put into the oven for 45 minutes .
There is your pumpkin pie! Well, mine in this case.

Now in order to let my love for pumpkin grow even bigger I am very curious about your pumpkin experience.

Have you eaten pumpkin?

If not, give it a try, maybe start with a roasted pumpkin first. That will safe the hassle of trying to get the skin off. It might be different to anything that you know. But be careful, it turns into an addiction really easily.

If you have eaten pumpkin: Do you have a favorite kind of pumpkin? Any pumpkin recipes or idea that you are willing to share to help me find a good excuse to eat pumpkin more often?


Mother, wife, explorer and loving the outdoors. We recently moved to Australia, so lots to explore here. We are keeping a blog about our experiences of moving and living on a different continent as a family.

4 thoughts on “Recipe: pumpkin pie

  1. If you want true American pie, you can buy the pumpkin in the can from the American shop here in Melbourne. We also were introduced to pumpkin as a pie in America


  2. Vergeet vooral niet dat jij ons permanent pompoensoep voorschotelde op jouw verjaardag .. heerlijk.

    En dan moeten we zeker de carrotcake niet vergeten!

    Liefs .. Karin


  3. This recipe looks great. I love pumpkin. Good old fashioned spicy pumpkin soup is one of my favorites and nothing beats roast pumpkin with cracked pepper and chilli flakes sprinkled on top. YUM.

    Liked by 1 person

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