Prosciutto-Pumpkin-Feta Cheese Pie

Start with cutting the pumpkin into quaters and remove all the seeds. Place the pumpkin quaters into a heat proof pan or on a cookie sheet, sprinkle with some salt and the smashed garlic, drizzle with some olive oil and place in the oven at 420° F(220° C) for 45 minutes to 1 hour until the pumpkin is very soft.

While the pumpkin is in the oven start with the crust. Combine the flour, the salt and the butter cubes and mix in a standing mixer (or just use your hands) until you end up with about pea-size chunks. Stir in the water and mix until the dough holds together. Shape into a disk and wrap in plastic wrap. Give it a rest in the fridge for about 20-30 minutes.

When the pumpkin is ready, remove from the oven and scrap all the soft flesh including the garlic into a bowl. Let cool slightly and then use a blender or mixer to make the pumpkin puree. (If you already start out with the ready made pumpkin puree from the can just mix it with some garlic and olive oil). Add the eggs and keep on mixing until everything is smooth. Set aside.

Cover a round pie pan with the prosciutto slices until the whole pan is covered. Now crumble the feta cheese on top of the prosciutto and then pour the pumpkin puree in on top of the feta cheese.

Take the curst out of the fridge. Roll out the dough on a lightly floured surface into a 12 inch (30 cm) circle (it will be very thin but that is ok!). Now drape the crust on top of the filling and carefully push down the sides to enclose the filling. Bake at 400° F (200° C) for 30 minutes until the crust is golden brown.

Remove from the oven and let set for a couple of minutes. Run a small knife around the edge to loosen it from the pan and invert a baking sheet or a big plate over the pie. Tightly hold the pie pan in place and carefully flip everything over. Be aware of any hot juices from the pan! Lift of the the pan and enjoy with a fresh salad of your choice.