Pumpkin and Bacon Savory Pie

The pumpkin and bacon savory pie is a delightful rustic dish that combines sweetness and savoriness in a highly appreciated blend. Here’s the recipe to prepare this flavorful dish.

Ingredients

• 1 roll of brisée pastry (or puff pastry if you prefer)
• 500 g of cleaned pumpkin
• 150 g of diced bacon
• 1 small onion
• 200 ml of cooking cream
• 100 g of grated cheese (parmesan or pecorino)
• 4 eggs
• Salt and pepper to taste
• Nutmeg to taste

Preparation

1. Start by cutting the pumpkin into cubes and then bake it in the oven at 200 °C for about 20-30 minutes or until soft. You can also cook it in a pan with a little oil and a bit of water, covering it to speed up cooking.
2. In another pan, lightly sauté the chopped onion and add the diced bacon. Let it cook until the bacon becomes crispy.
3. Beat the eggs in a large bowl, add the cooking cream, grated cheese, salt, pepper, and a grating of nutmeg. Mix well to combine the ingredients.
4. Add the pumpkin and the bacon with the onion to the egg mixture, stirring gently so as not to mash the pumpkin too much.
5. Roll out the brisée pastry in a previously buttered or parchment paper-lined baking tray, poking the bottom with a fork.
6. Pour the pumpkin mixture onto the pastry base and level it out well.
7. Bake in a preheated oven at 180 °C for about 40 minutes or until the surface of the savory pie is golden brown and the pastry is well cooked.
8. Let it rest a few minutes before serving.

Curiosity

Pumpkin is widely used in Italian autumn cuisine, especially in the central and northern regions of Italy. In addition to its use in savory dishes like this pie, it is also used in sweet preparations and risottos. Its sweetish flavor is ideal for balancing the savoriness of bacon in this delicious savory pie, which can be served as an appetizer at a dinner with friends or as a main dish for a casual meal.