Before getting to the yummy details of this Meatless Monday dish, I have to share my funny experience that happened while making this pie: Hubby is using my car this week because his vehicle is in for a make-over. So, at the moment, there’s no car in our driveway during the afternoon while he’s at work and therefore it seems as if no one’s home.
We have the most adorable mature couple staying next to us. While the pie was baking this afternoon, it was smoking (a bit) in the oven, caused by the spicy tortilla base but it didn’t bother me. A minute or two later, Mr Neighbour (can I call the mature uncle that?) came knocking somewhat frantically and calling at the front window, and as I opened the door, he was so pleased to see that I am actually home. “Oh, good, you’re home because we saw some smoke coming out the backdoor”, was his words as I opened the door and my only response was, “sorry! I’m baking” because I didn’t realize it was smoking that much 🙂 Sooo, when you decide to make this pie with the spicy tortilla chips that I bought at one of our local Saturday markets, please don’t let the smokiness put you off. It’s actually smoking delicious!
This is once again another recipe that came together beautifully in a “light bulb” moment. I knew I wanted to make a pumpkin pie but I didn’t have much for my crust. And then I saw the pack of tortilla chips in the cupboard. Light bulb! Processed till fine, very fine, and mixed with some melted butter, these spicy tortilla chips formed the perfect crust to my savoury pumpkin pie.
While the crust cools in the fridge, the filling gets made. The onion gets fried in the oil, the pumpkin gets cooked in a microwaveable dish until very soft and then added to a bowl with the rest of the ingredients. For those of you who might have some sweet potato left over in the refrigerator from my Crispy Sweet Potato with Brocco-Feta goodness recipe, now would be the perfect time to use it. If so, instead of using two cups of cooked pumpkin only, you could add the cooked sweet potato and adjust the pumpkin measurements accordingly. The thick filling gets poured over the cooled crust, then smoothed with a wooden spoon, sprinkled with more crumbed feta and baked for 20 minutes or until set.
- FOR THE CRUST:
- 300g tortilla chips
- 110g butter (melted)
- FOR THE FILLING:
- 2 cups of cooked pumpkin
- 15ml oil
- 1 onion chopped
- 250g feta, cubed
- 2 eggs, lightly beaten
- Grease a pie dish well with Spray & Cook.
- Add the tortilla chips to the food processor and pulse a few times until very fine. Add this to a bowl with the melted butter and combine well with a wooden spoon.
- Press the fine tortilla mixture tightly into the prepared pie dish and even it out with the palm of your hand and up the sides of the dish as much as you can. Place in the fridge to chill.
- Preheat the oven to 180C.
- In the meantime, prepare the pumpkin filling by frying the onion in some oil until soft and brown and allow it to cool.
- Add the cooked pumpkin to a bowl, as well as the onion, 3/4s of the feta cheese and the 2 eggs. Combine well.
- Remove the crust from the refrigerator and pour the pumpkin filling on to it.
- Crumble the remaining feta cheese over the pie and bake in the preheated oven for 20 minutes or until set.