1. Introduction to the Recipe
If there’s one recipe that perfectly captures the essence of cozy autumn flavors while still feeling light and elegant, it’s Mini Pumpkin & Feta Pies. These little golden parcels are filled with roasted pumpkin, creamy feta, aromatic garlic, and a hint of spice — offering the perfect balance of sweet and savory. Whether served as a warm appetizer, a brunch centerpiece, or a delightful vegetarian snack, these pies deliver comfort with every flaky bite.
What sets these mini pumpkin and feta pies apart is the homemade pastry infused with ground turmeric for a gorgeous golden hue and subtle warmth. The roasted pumpkin (or butternut squash) adds natural sweetness, while the crumbled feta brings a salty tang that keeps the flavor perfectly balanced. The buttery, melt-in-your-mouth crust gives a professional bakery finish, yet the recipe is simple enough for home cooks to master.
If you love this kind of comforting, fall-inspired dish, you might also enjoy these savory cheddar herb muffins or the flaky spinach feta hand pies — both pair beautifully with soups, stews, or brunch spreads. The mini pumpkin pies are ideal for meal prepping ahead of a busy week, making them both delicious and practical.
From the soft, spiced filling to the golden crust, these mini pumpkin & feta pies are the kind of treat that brings warmth to chilly afternoons and a smile to anyone who tastes them. The aroma of roasted garlic and buttery pastry is pure comfort food heaven — the kind of recipe you’ll find yourself returning to again and again.
2. Basic Recipe: Ingredients and Instructions
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Mini Pumpkin & Feta Pies Recipe
Description
Easy Mini Pumpkin & Feta Pies with buttery crust, roasted pumpkin, and creamy feta — the perfect savory fall snack.
Ingredients
For the filling:
- 450 g butternut squash or pumpkin (peeled, cut into 2 cm chunks)
- 2 garlic cloves
- 2 tbsp olive oil
- 1 small onion, finely chopped
- ½ tsp chilli flakes (optional)
- A small grating of nutmeg
- 200 g feta cheese, crumbled
- Salt and black pepper, to taste
For the pastry:
- 250 g plain flour, plus extra for dusting
- ½ tsp ground turmeric
- 125 g cold butter, cut into small cubes
- 2 egg yolks plus 1 whole egg, beaten
- Extra butter for greasing tins
- A few drops of cold water, if needed
Instructions
- Roast the pumpkin
Preheat your oven to 200°C (180°C fan). Toss the pumpkin chunks and garlic cloves in olive oil, season lightly with salt and pepper, and spread them on a baking sheet. Roast for 25–30 minutes until golden and tender. - Prepare the onion mixture
Heat a teaspoon of olive oil in a skillet. Add the finely chopped onion and cook gently for 5–7 minutes until soft and translucent. Add the chilli flakes and nutmeg, stir for 30 seconds, then remove from heat. - Make the pastry
In a mixing bowl, combine the flour, turmeric, and a pinch of salt. Rub in the cold butter with your fingertips until the mixture resembles breadcrumbs. Add the egg yolks and a splash of cold water if necessary, mixing just until a dough forms. Wrap in cling film and chill for 20–30 minutes. - Prepare the filling
Mash the roasted pumpkin with the roasted garlic cloves in a bowl. Add the cooked onion and crumbled feta. Season well with pepper (and a pinch of salt if needed). Mix until combined but still slightly chunky. - Assemble the pies
Roll out the chilled pastry on a lightly floured surface to about 3 mm thickness. Cut circles large enough to fit a muffin tin. Press the pastry circles into the buttered tin and spoon the pumpkin mixture into each shell. Top with smaller pastry circles or lattice strips if desired. - Bake
Brush the tops with beaten egg. Bake at 190°C (170°C fan) for 25–30 minutes until golden and crisp. Cool slightly before removing from the tin.
Notes
Use butternut squash if pumpkin isn’t in season — it offers the same sweetness and texture.
Add fresh thyme or sage leaves for extra aroma.
For a lighter option, use phyllo pastry sheets instead of shortcrust.
These pies are perfect for freezing — bake, cool, and reheat before serving.
Serve with a side of Greek yogurt mixed with honey and herbs for a creative dip.
Keywords: Mini Pumpkin & Feta Pies Recipe
3. Advanced Techniques
1. Mastering the Perfect Golden Pastry
To achieve a professional bakery-style golden crust, focus on temperature and timing. Keep your butter ice cold when making the dough to prevent it from melting too quickly. Chill the dough before rolling it out, and avoid overworking it, which can make the pastry tough. Brushing the tops with a mix of beaten egg and a splash of milk before baking adds shine and deep color. For an even flakier texture, let the filled pies rest in the fridge for 10 minutes before baking.
2. Balancing Sweetness and Saltiness
The secret to unforgettable pumpkin and feta pies lies in flavor balance. Pumpkin brings sweetness, while feta adds tang and salt. Taste the filling before assembling and adjust with a pinch of salt or an extra crumble of feta. A touch of nutmeg or smoked paprika can add warmth, while a drizzle of honey on top after baking enhances contrast beautifully. This dynamic flavor layering keeps every bite interesting.
3. Roasting Pumpkin for Deep Flavor
Don’t skip the roasting step — it transforms the pumpkin from bland to caramelized perfection. High-heat roasting concentrates natural sugars and adds depth. Spread the pumpkin pieces evenly and avoid crowding the tray, so they roast instead of steam. Adding a few unpeeled garlic cloves to the tray infuses aromatic sweetness. Once roasted, mash them gently rather than pureeing completely to keep some texture.
4. Using Herbs and Aromatics Strategically
Fresh herbs like thyme, rosemary, or sage can elevate the overall aroma and sophistication of the pies. Add chopped herbs to the filling after the pumpkin cools slightly, ensuring they retain their freshness. You can also infuse olive oil with herbs before roasting the pumpkin — a simple trick that brings out deeper, more complex layers of flavor.
5. Mini Pie Presentation for Entertaining
These mini pumpkin & feta pies shine as elegant party bites. For beautiful presentation, use a fluted cutter for the pastry edges and sprinkle the tops with sesame or nigella seeds before baking. Serve on a wooden platter lined with parchment for a rustic touch. For added contrast, drizzle with balsamic glaze or serve with a side of whipped feta dip. The mini size ensures portion control while still delivering visual impact.
4. Storage, Shelf Life, and Maintenance Tips
1. Refrigerating Freshly Baked Pies
Once baked, allow the pies to cool completely before refrigerating. Store them in an airtight container layered with parchment paper to prevent sticking. They’ll keep fresh for up to 4 days. To reheat, place them in a 180°C oven for 10 minutes — this revives the crisp pastry without making it soggy.
2. Freezing for Long-Term Storage
These pies freeze exceptionally well. Arrange cooled pies on a baking tray and freeze until solid, then transfer to freezer-safe bags or containers. They’ll last for up to 2 months. To reheat, bake from frozen at 180°C for 20–25 minutes — no thawing needed.
3. Preventing Soggy Bottoms
Avoid soggy pastry by cooling the filling before assembling and preheating your baking tray. The hot tray helps cook the base immediately, keeping it crisp. Another trick is brushing the base with beaten egg before filling — this creates a moisture barrier.
4. Reviving Leftovers
If your leftover pies lose their crunch, revive them in the oven rather than the microwave. Ten minutes at 190°C brings back flakiness. For added freshness, top with a sprinkle of feta and herbs before serving.
5. Transporting Without Crumbling
For picnics or potlucks, pack the pies in a shallow container with paper towels between layers to absorb any moisture. Transport them flat, not upright, to keep their shape. Reheat lightly before serving for the best texture.
5. Dietary Adaptations and Substitutions
1. Making the Recipe Vegan
Replace butter with a vegan baking margarine and swap the eggs with 2 tbsp aquafaba (chickpea brine) per egg. For the filling, use vegan feta-style cheese or a mix of silken tofu and nutritional yeast for a similar salty-creamy effect.
2. Gluten-Free Version
Use a gluten-free flour blend that includes xanthan gum for structure. Alternatively, almond flour mixed with cornstarch works for a nutty crust. Keep an eye on baking time — gluten-free doughs brown faster.
3. Lower-Fat Alternative
Cut the butter by half and use Greek yogurt for moisture. Baking with phyllo pastry brushed lightly with olive oil instead of traditional shortcrust also reduces fat while keeping a crisp texture.
4. Dairy-Free Option
Opt for dairy-free feta made from coconut or almond milk. Substitute butter with olive oil or coconut oil, and use almond or soy milk in the egg wash. The flavor stays rich and satisfying.
5. High-Protein Adaptation
Add cooked quinoa or chickpeas into the filling to increase protein content without altering flavor. This makes the pies a wholesome post-workout snack or vegetarian lunch option.
6. FAQs About the Recipe
1. Can I use canned pumpkin puree instead of fresh pumpkin?
Yes, but reduce moisture. Canned pumpkin can be watery, so place it in a fine mesh sieve for 20 minutes before using. The flavor will be slightly less roasted, but seasoning and feta balance it out beautifully.
2. How can I prevent the pastry from shrinking during baking?
Avoid stretching the dough when lining the tins. Chill the assembled pies before baking, and start baking in a hot oven (190°C). This helps set the structure quickly.
3. Can I make the pastry ahead of time?
Absolutely. Prepare and wrap the dough tightly in plastic wrap, then refrigerate for up to 3 days or freeze for 1 month. Allow it to thaw in the fridge before rolling.
4. What’s the best way to reheat without drying the filling?
Cover the pies loosely with foil and warm them in a preheated oven at 170°C for 12–15 minutes. The foil traps enough steam to keep the filling moist while crisping the pastry.
5. Can I add meat to this recipe?
Yes! Add cooked, shredded chicken, bacon bits, or ground turkey to make it heartier. Just reduce feta slightly to maintain the right salt balance.
7. Conclusion & Final Thoughts
Mini Pumpkin & Feta Pies are proof that comfort food can also be elegant and nourishing. They combine the rustic warmth of roasted pumpkin with the creamy, tangy edge of feta — all wrapped in buttery golden pastry. Whether you’re hosting a dinner party, prepping lunches, or looking for an autumn-themed finger food, these pies deliver in every category.
What makes them truly special is their versatility. You can serve them warm straight from the oven with a crisp green salad, or pack them cold for a cozy picnic. They freeze beautifully, reheat perfectly, and can be customized endlessly — from adding herbs like rosemary and thyme to sprinkling sesame seeds for a bakery finish.
Beyond their irresistible taste, these mini pumpkin & feta pies bring joy in their simplicity. You don’t need fancy equipment or expert skills, just a few humble ingredients and a love of homemade comfort. Every golden bite tells the story of warmth, creativity, and the timeless appeal of freshly baked pastry.
Once you’ve tried them, these pies will earn a permanent spot in your fall recipe collection — easy to make, hard to resist, and always a crowd favorite.