Pie with pumpkin, feta and spinach
Gluten-free pumpkin pie
Pumpkin, feta and spinach pie is a perfect combination. The sweet pumpkin flesh and the salty and creamy feta cheese make a perfect match.
Tip: Also try the combination of pumpkin and feta in this salad. or make crispy pumpkin fritters
Spinach in a pie is a great way to add more greens to your meal. You fry the spinach with onion and garlic in a pan and season it with a little balsamic vinegar before folding it into the egg mixture. The balsamic gives a wonderful flavor that also goes perfectly with the other ingredients. 
Pie with Hokkaido pumpkin
This recipe uses Hokkaido pumpkin. You can find it in most regular supermarkets during the fall and winter months. Hokkaido pumpkin has a sweet flavor that goes well with the salty flavor of feta. It also gets a really delicious texture when the pumpkin cubes are roasted in the oven. They become crispy on the outside and juicy on the inside. And the skin can easily be eaten, so you don't have to bother peeling it. You can also use other types of pumpkin for the recipe. Butternut also works great, but the texture is a little softer and the flavor is milder. You will also need to peel the butternut pumpkin, as the skin becomes a little tougher in the oven. That's why Hokkaido is recommended for the recipe. If you're not a fan of pumpkin, or if it's not in season, you can also substitute it with root vegetables. Try sweet potatoes or beetroot, for example. Here you need to use the exact same method.
TIP: Also try the recipe at stuffed pumpkin with kebab and tabbouleh or shepherd's pie with pumpkin puree
Gluten-free oatmeal pie crust
The tart has the twist that the base consists of oatmeal, which makes it much more filling and packed with whole grains and fiber. The recipe uses a gluten-free pie crust with oatmeal. The pie crust works great as a basic recipe that you can fill with exactly what you like or have in stock. Maybe you're craving a classic leek and potato pie? Or is it the day you want to try a new combination like this fall pumpkin pie?
Easy oatmeal pie crust
The pie crust is incredibly easy to make – especially if you own a food processor. Here you can grind the oatmeal into a fine flour in the machine before adding the remaining ingredients and assembling the dough. The dough can then be rolled out between two pieces of baking paper – without having to get your fingers in it! If you don’t have a food processor, you can buy pre-ground oat flour for the recipe. Here you will be able to easily assemble the dough by kneading all the ingredients together by hand in a bowl.
Tips for the best pumpkin pie
If you dive into the recipe, here are some tips and ideas for variations:
- Instead of Hokkaido pumpkin, you can use butternut squash or root vegetables.
- If you use Hokkaido pumpkin, you do not need to peel the pumpkin. If you use butternut, you must peel the pumpkin.
- Replace spinach with kale and fry it in a pan until it collapses easily.
- Feel free to replace feta with goat cheese, which also tastes wonderful with pumpkin.
- If you want to make a dairy-free pie, you can omit the cheese.
- Try sprinkling some seeds or chickpeas over the pie before baking. It gives a nice twist and a really good taste.
- Replace rosemary with other spices such as sage or thyme.
More delicious pie recipes
The gluten-free oatmeal pie crust is used in several recipes on the blog. It's fantastically filled with the best seasonal ingredients. Try some of the recipes here: