Pumpkin And Sage Pie Recipe

Name: Pumpkin And Sage Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tbsp (3/4 stick) butter, melted; 2 lbs pumpkin or butternut squash, peeled, seeded and coarsely chopped; 1 tbsp olive oil; 6 sheets phyllo dough; 1/2 cup ricotta cheese; 1 tbsp chopped fresh sage, plus 8 additional whole leaves; 4 None eggs, lightly beaten; 1/4 cup self-rising flour; 1/4 cup grated Parmesan cheese; None None Arugula salad, to serve

Servings: persons

6 tbsp (3/4 stick) butter, melted
2 lbs pumpkin or butternut squash, peeled, seeded and coarsely chopped
1 tbsp olive oil
6 sheets phyllo dough
1/2 cup ricotta cheese
1 tbsp chopped fresh sage, plus 8 additional whole leaves
4 None eggs, lightly beaten
1/4 cup self-rising flour
1/4 cup grated Parmesan cheese
None None Arugula salad, to serve

1
Preheat the oven to 350u00b0F. Lightly brush a 9-inch pie dish with a little of the butter.
2
Toss pumpkin and oil in a roasting pan and season to taste. Bake for 30-40 mins, until tender. Cool slightly.
3
Fold 1 sheet of phyllo in half and brush with butter. Place in prepared dish. Repeat with remaining pastry and butter, overlapping to cover dish. Bake for 5 mins, or until lightly browned and crisp. Cool.
4
Mash pumpkin in a bowl with ricotta and chopped sage. Stir in eggs and flour and season to taste. Pour mixture into phyllo crust. Smooth top. Sprinkle with Parmesan cheese. Brush whole sage leaves with remaining butter and arrange on top.
5
Bake for 20-25 mins, until filling is set.

2059

kcal

Calories

220

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 tbsp (3/4 stick) butter, melted, 2 lbs pumpkin or butternut squash, peeled, seeded and coarsely chopped, 1 tbsp olive oil, 6 sheets phyllo dough, and more.

Yes, Pumpkin And Sage Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin And Sage Pie

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