Pumpkin, Haloumi and Onion Pie

  • 600g pumpkin
  • 250g Haloumi cheese
  • 150g small white cocktail onions (pickled onions)
  • 4 eggs
  • 1 sheet reduced fat puff pastry, defrosted
  • 1 teaspoon cinnamon

1. Wash the skin of the pumpkin, remove any seeds, and chop the pumpkin into 2cm cubes. Put the pumpkin in a microwave safe bowl, cover in cling wrap, and microwave for 5 minutes, until just tender


2. Meanwhile, chop the haloumi into 2cm cubes


3. Line a pie dish approximately 24cm in diameter with the pastry, chopping off any pastry that comes above the dish and using them to cover the sides of the dish


4. Sprinkle the cinnamon over the pumpkin and mix so that it evenly coats the pumpkin


5. Pour the pumpkin, haloumi and onions into the pie dish and mix to distribute evenly


6. Lightly beat the eggs with a fork. Pour the egg evenly over the pie fillings


7. Cook in an oven preheated at 180C for 30-40 minutes, until the crust begins to lightly golden. Serve immediately or serve cold

What's the story?


  • Energy: 1420kJ
  • Protein: 18.8g
  • Fat: 18.6g (Saturated fat 6.6g)
  • Carbohydrates: 21.9g (Sugars 9.6g)
  • Sodium: 1470mg


Take note when adding haloumi to dishes- there is no need to add any salt. Standard haloumi has approximately 1300mg of sodium per 100g and reduced salt haloumi has around 1000mg. A food is considered low salt if it has less than 120mg/100g, so it is definitely not one of those!