Name: Honey-roasted pumpkin and bacon filo pie
Prep time: 25 min
Cook time: 105 min
Total time: 130 min
Yield: 1
Ingredients: 650g butternut pumpkin, peeled, seeded, cut into 2cm cubes; 1 medium brown onion, cut into thin wedges; 18.20 gm olive oil; 28.60 gm honey; 3 middle bacon rashers, trimmed, sliced; 75g butter, melted; 8 sheets filo pastry; 8 eggs; 126.25 gm pure cream; 250.00 ml finely grated parmesan; 62.50 ml fresh basil leaves, torn

Honey-roasted pumpkin and bacon filo pie

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Prep Time:
25 minutes

Cook Time:
105 minutes

Total Time:
130 minutes

Affordable and scrumptious family pie for under $2 per serving!

Ingredients:

650g butternut pumpkin, peeled, seeded, cut into 2cm cubes
1 medium brown onion, cut into thin wedges
18.20 gm olive oil
28.60 gm honey
3 middle bacon rashers, trimmed, sliced
75g butter, melted
8 sheets filo pastry
8 eggs
126.25 gm pure cream
250.00 ml finely grated parmesan
62.50 ml fresh basil leaves, torn

Instructions:

Preheat your oven to 200°C/180°C fan-forced. Spread pumpkin and onion on a baking tray, drizzle with oil and honey, season with salt and pepper, toss together. Roast for 20 minutes, then add bacon, stir and continue roasting for another 10 minutes until bacon is browned and pumpkin is tender. Let it cool for 20 minutes before serving.
Lower oven temperature to 170°C/150°C fan-forced. Grease a 20cm (base) springform pan with a little butter. Place one sheet of filo on a flat surface and brush with butter. Gently press filo into the pan, butter-side down, to line the base and sides, letting the edges hang over. Repeat layering 5 more filo sheets and butter in a clockwise motion.
In a large bowl, combine eggs, cream, and parmesan cheese. Mix in pumpkin mixture and basil. Season with salt and pepper. Gently stir to combine. Pour mixture into a prepared pan and scrunch the filo pastry around the sides to create a border. Brush one sheet of filo with butter, scrunch it, and place it over half of the filling. Repeat with the remaining filo sheet and butter to cover the filling. Brush the edges with the remaining butter. Place the pan on a baking tray.
Bake for 55 minutes or until the filling is set when the top of the pie is gently pressed. Remove the side of the pan, leaving the pie on the base on a tray. Bake for an additional 15 to 20 minutes until the top and sides of the pie have browned. Let it stand for 10 minutes before serving.

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