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Savoury Pumpkin Pie Recipe made healthy and new with whole wheat crust, feta cheese, Parmesan cheese and traditional pumpkin flavours. | ifoodreal.com

Easy pumpkin pie recipe with all your favourite pumpkin flavours but in a savoury version. Creamy pumpkin puree combined with egg whites, almond milk, salty feta cheese, and baked in a whole wheat crust. Then topped with freshly grated Parmesan cheese and fresh parsley.

A different twist on a sweet version of traditional pumpkin pie. When I served savoury pumpkin pie for Thanksgiving a couple of weeks ago, mainly to go as a side, everyone was equally surprised and wowed by the flavours.

Savoury Pumpkin Pie Recipe made healthy and new with whole wheat crust, feta cheese, Parmesan cheese and traditional pumpkin flavours. | ifoodreal.com

While I was testing my healthy pumpkin pie last month, I came across a pie crust from Gracious Pantry. While I developed my own flaky almond crust for a sweet pie, I love to use this pie crust for savoury pies. You can use it for any sweet pie, it’s just I like crumbly texture more like cheesecake crust.

The crust recipe makes 2 pie crusts, which I found convenient – if I’m already making a mess in my kitchen, might as well make extra and freeze. It’s a great idea!

Looking for more pumpkin recipes? Try whole wheat pumpkin muffins, pumpkin blondies and slow cooker pumpkin stew.

Savoury Pumpkin Pie Recipe made healthy and new with whole wheat crust, feta cheese, Parmesan cheese and traditional pumpkin flavours. | ifoodreal.com

Savoury Pumpkin Pie

Savoury Pumpkin Pie


    For the Pie Crust: (makes 2 crusts)
  • Source: Gracious Pantry
  • 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 cooking spray
  • For the Pumpkin Pie Filling:
  • 2 cans (15 oz each) pumpkin puree, not pumpkin pie filling
  • 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.
  2. Spray 2 pie baking dishes with cooking spray. Dust with flour, shake the dish around until all sides and bottom are coated with flour. Discard excess flour. Set aside.
  3. 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. It will take couple minutes. If necessary, add more flour or milk. Use your judgement, it's the dough. Divide dough into 2 balls.
  4. 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 kitchen scissors. Crimp the pie crust using your fingers (helpful video) or a fork. Place one pie crust in a large resealable Ziploc bag and freeze until future use.
  5. Bake another pie crust for 15 minutes.
  6. In the meanwhile, in a large mixing bowl, add pumpkin pie filling ingredients and mix to combine.
  7. 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. Garnish with Parmesan cheese and parsley, cut into 8 slices and serve warm or cold.

Nutritional Info

Servings Per Recipe: 10 slices

Amount Per Serving = 1 slice:
Calories: 265.8
Total Fat: 15.5 g
Cholesterol: 10.0 mg
Sodium: 526.1 mg
Total Carbs: 21.5 g
Dietary Fiber: 4.5 g
Protein: 11.5 g
WW Points+: 7

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    • Olena (iFOODreal)

      Thanks, Norma! Yes, I’m not sure why I haven’t thought of that before…

  1. Shobelyn

    Olena, I am crazy about your blog. I am enjoying it so much. I also listened to your advise and I contacted a designer to design my blog. When it is done, I will let you know. I am so inspired by you. BTW I made your high protein bar and I love it. I just cannot eat it in places where I cannot rinse my mouth because the chia seeds just sticks to my teeth. I thought it is funny though. I wonder if I can change the chia to sesame? TY.

    • Olena (iFOODreal)

      Haha, that’s funny. Replace chia with any seeds, for sure. I’m glad I could make a small change in your life.:)

  2. Anna

    Hi, Olena! I discovered your blog through natashaskitchen.com and I really like it! I am, myself, a soon-to-be a dietitian and of course, an advocate for healthy, clean eating. This pie sounds really, really interesting. I just cannot imagine combining pumpkin flavors with feta and parmesan… that’s very interesting, something I would never think can ever marry together. But I would definitely try it. Thank you so much for the post. Check out my fresh blog that I started just a few weeks ago: eatwithtaste.com

    • Olena (iFOODreal)

      Hi Anna. I totally get it! I have seen many recipes where I go like “Really?! Hm. I love it!” Trust me, this one is just great! I got great reviews from a very experienced heavy cream and butter cooks. Lol. Just why not?! Pumpkin is a vegetable at the end of the day…just like squash. I’ll check out your blog.


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