Savoury Pumpkin Pie


Savoury Pumpkin Pie



For the Crust

(makes 2 crusts)

  • 2 3/4 cup white whole wheat flour + more
  • 1/2 tsp salt
  • 1/2 cup coconut oil, melted
  • 1 cup almond milk, unsweetened
  • Coconut oil

For the Pumpkin Pie Filling

  • 3 3/4 cup pumpkin puree
  • 1 cup egg whites or 4 eggs, large
  • 1 cup almond milk, unsweetened
  • 1 1/2 cup feta cheese, crumbled
  • 1 tsp pumpkin pie spice
  • 1 tbsp garlic powder
  • 2 tbsp minced onion or onion powder, dry
  • 1 tsp chili powder

For Garnish

  • 1/4 cup parsley, chopped
  • 1/4 cup Parmesan cheese, grated


1. Preheat oven to 425 degrees F. Grease 2 pie baking dishes with
coconut oil. Dust with flour, shake the dish around until all sides and bottom are coated with flour.

2. Discard excess flour. Set aside. In a large mixing bowl, combine
flour with salt and mix with spatula. Add coconut oil and milk, mix with your hands until firm dough forms. If necessary, add more flour or milk.

3. Divide dough into 2 balls. Roll out each ball on lightly floured
surface, using the rolling pin, until desired thickness or enough to
fit in your pie dish. Again, use your judgement. Press the dough into the bottom and sides of the dish and cut off the excess using scissors. Crimp the pie crust using your fingers or a fork. Freeze remaining pie crust for future use.

4. Bake another pie crust for 15 minutes. In the meanwhile, in a large mixing bowl, add pumpkin pie filling ingredients and mix to combine.

5. Remove from the oven and reduce heat to 350 degrees F. Pour filling into the pie crust, return to the oven and bake uncovered for 50 minutes. Let cool completely before slicing.

6. Garnish with parmesan cheese and parsley, cut into slices and serve warm or cold.