Pumpkin Pie with Rice Crust

By: Katrina Butterworth
Pumpkin Pie with Rice Crust


  1. Pre heat the oven to 180 degrees. Grease a standard pie dish.
  2. Whisk two eggs, mix with the rice and season with salt and pepper. It should be a little sloppy and will set after cooking. Place in the oven for 15 minutes or until firm to touch. Set aside and let cool.
  3. In a saucepan boil the pumpkin, potato, garlic and onion in the stock until tender do not over cook until its too mushy.
  4. Once cooked remove and drain well and cool slightly and mash together. In a separate bowl mix together the three eggs, add the pumpkin mixture, feta and season with salt and pepper. Pour the mixture over the rice crust and top with a little crumbled feta.
  5. Cook for 40 minutes or until the centre of the pie is firm. Once cooked remove from the oven and serve with your favourite salad.
More about the Author

Katrina Butterworth

Photographer and foodie, equally passionate about both, Katrina combines her love for photography and food. This has allowed her to create some amazing recipes all based around the Happy Hormones eating guidelines of high antioxidant content and alkaline in nature.

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