Savory Halloween Pumpkin Pie with Feta

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

Meanwhile, grease a quiche dish. Place the first quiche dough into the dish and gently pull up the edges.

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