Pumpkin and sage pie

  • 20 mins preparation
  • 1 hr 5 mins cooking
  • Serves 6
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Pumpkin and sage pie
  • 100 gram butter, melted
  • 1 kilogram pumpkin, peeled and roughly chopped
  • 1 tablespoon olive oil
  • 6 sheets filo pastry
  • 125 gram ricotta
  • 1 tablespoon chopped fresh sage, plus 8 extra leaves, to decorate
  • 4 eggs, lightly beaten
  • 1/4 cup (35g) self-raising flour
  • 1/4 cup (20g) grated parmesan
  • rocket salad, to serve


Pumpkin and sage pie
  • 1
    Preheat oven to 180°C. Lightly brush a 23cm pie plate with some of the butter.
  • 2
    Toss pumpkin in a roasting pan with oil and season to taste. Bake for 30-40 minutes, until tender. Cool slightly.
  • 3
    Fold 1 sheet of filo in half and brush with butter. Place in prepared plate. Repeat with rest of pastry and butter, overlapping to cover plate. Bake for 5 minutes, until starting to colour and crisp. Cool.
  • 4
    Mash pumpkin in a bowl with ricotta and sage. Stir in eggs and flour, and season to taste. Pour mixture into pastry case. Smooth top. Sprinkle with parmesan.
  • 5
    Brush extra sage leaves with remaining butter and arrange on top. Bake for 20-25 minutes, until filling is set. Serve.