Savory Halloween Pumpkin Pie with Feta

Preheat the oven to 180 degrees top/bottom heat. Wash, deseed, and cut the Hokkaido pumpkin into small cubes. Toss the pumpkin cubes with 2 tbsp sunflower oil, nutmeg, cinnamon, and cardamom. Season lightly with salt and bake on a baking sheet for approx. 20 minutes until soft.

In the meantime, grease a quiche dish. Place the first quiche pastry into the dish and press it slightly up the sides.

Peel the red onion, slice it into thin half rings, and fry in the remaining oil until golden brown. Allow to cool. Mix the eggs with the crumbled feta and ground rosemary. Finely puree the soft-baked pumpkin and stir into the egg and cheese mixture. Spread the filling evenly over the pastry base.