Savory Pumpkin Pie

The savory pumpkin pie is a delicious and fairly simple dish to prepare. Since you’ve expressed interest in a specific recipe, here is an enriched version with an Italian touch. This version includes ricotta and Parmesan for a creamier texture and richer flavor.

Ingredients

• 1 roll of puff pastry or shortcrust pastry
• 600 g of cleaned pumpkin
• 250 g of ricotta
• 100 g of grated Parmesan cheese
• 2 eggs
• Salt and pepper to taste
• Nutmeg to taste
• Pumpkin and sunflower seeds for decoration (optional)

Preparation

1. Start by preheating the oven to 180 °C.
2. Cut the pumpkin into cubes and bake it for about 20-30 minutes, or until it is tender. Steaming is also an excellent option to preserve the flavor and nutritional properties of the pumpkin.
3. Once cooked, mash the pumpkin with a fork or blend it to obtain a puree.
4. In a large bowl, mix the pumpkin puree with the ricotta, Parmesan, eggs, a pinch of salt, pepper, and grated nutmeg. These flavors combine perfectly with the natural sweetness of the pumpkin.
5. Roll out the puff or shortcrust pastry in a baking tray lined with parchment paper and prick the bottom with a fork to prevent it from puffing up during cooking.
6. Pour the pumpkin mixture into the pastry base and level it out.
7. (Optional) Decorate the surface with pumpkin and sunflower seeds to add a crunchy touch.
8. Bake in the oven for about 40 minutes or until the surface of the pie is golden and the pastry is well cooked.
9. Allow to cool slightly before serving, so the pie sets for a neat cut.

Curiosities

Pumpkin is very versatile in the kitchen and can be used in many ways, both in sweet and savory dishes. Its introduction to Europe dates back to the return from trips to America, and since then, it has become a fundamental ingredient in Italian autumn cuisine.

Make sure you have all the ingredients before you start preparing, and if you have specific needs or preferences, I’ll be happy to suggest variations. Enjoy your preparation!