Pumpkin pie practically replaces zucchini ones prepared in summer. Let’s say it’s the winter variant. Tasty and rich, it makes a complete meal.
The pumpkin comes directly from my summer garden, which kept its qualities in a cool pantry. You can find it in stores year-round. As always, I recommend buying vegetables and fruit at 0 Km markets if you don’t have a garden like me.
This pie has a crust with crunchy edges and a really tasty filling. It is always very appreciated, like all homemade things. A recipe that is very popular in Liguria, found in taverns and bakeries like SARDENAIRA, FARINATA, and FOCACCIA DI RECCO, all typical recipes of my area that I recommend you to try.
Pumpkin pie can be served as a complete meal for dinner or lunch, or even as a snack. For example, my children take it to school as a snack during recess and are so happy when I prepare it for them.
The crust is very simple to make by following the exact ingredients and the filling does not need pre-cooking, in fact, I put everything raw, except for the onion, and believe me, the result is excellent. I have been making it for years, and my grandmother made it before me, and just from the aroma wafting through the house, you can tell how good it is.
Let’s see the preparation together
- Difficulty: Easy
- Cost: Economical
- Preparation time: 40 Minutes
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 3/4 cups type 1 or 0 flour
- 7 tbsp white wine
- 2 tbsp extra virgin olive oil
- 1 tsp salt
- to taste extra virgin olive oil for brushing
- 30 oz pumpkin
- 1/4 cup rice
- 1/2 cup grated parmesan cheese
- 2 tsp salt
- 2 tbsp extra virgin olive oil
- 3 eggs
- 1/2 onion
Tools
- 1 Food Processor
- 2 Bowls
- 1 Baking Pan
- 1 Spoon
- 1 Rolling Pin
- 1 Pastry Board
Steps for Preparing the Crazy Dough
To prepare the pumpkin pie, let’s start with the preparation of the crazy dough
In a bowl, first add the flour, then the white wine, oil, and salt. Then, using a wooden spoon, mix the ingredients before placing them on a pastry board. Subsequently, knead vigorously for a few minutes with your hands, dusting the work surface with flour until you obtain a compact dough. Then, wrap it with cling film and let it rest for half an hour in the refrigerator. After the resting time, divide the dough into two parts, one larger for the base and one smaller for the lid.
Dust the two dough pieces with flour and start rolling them out with the rolling pin until you have two thin sheets. The lid should be almost transparent, while the base slightly thicker so that, once cooked, it can hold the filling and not break. Roll them out and cut them into circles to fit the size of the pan. Mine is 13 inches in diameter. Finally, grease and flour the baking pan, insert the base sheet, and set aside.
First, trim the pumpkin and onion and cut them into pieces. Then chop them separately in a food processor; they don’t have to be too fine, but rather medium. So first add the chopped pumpkin to a large bowl, then add the eggs, parmesan, salt, and extra virgin olive oil. Secondly, in a small pan, add some oil and sauté the onion before incorporating it with the remaining ingredients along with the rice. I add it raw.
At this point, mix everything well and pour it into the dough sheet in the baking dish. Finish by covering everything with the remaining sheet and sealing the edges well. Finally, prick the surface with a fork, brush a little oil on the surface, and finally bake at 350°F for about 40 minutes, until golden.
Storage and Notes
Pumpkin pie can be stored in the fridge for two days. I recommend consuming it warm as it is more digestible in winter, while in summer it’s also excellent cold.
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