The savory crumble with pumpkin and bacon is an easy and tasty recipe to serve a dish ideal as both an appetizer and a main course.
A savory novelty with the sweet appearance of a quiche in an autumnal version where the crumbly savory shortcrust shell welcomes a filling of delicate cooked pumpkin bound with ricotta and eggs to smoked bacon cubes.

Suitable not only as a complete main course, but also for a buffet or aperitif.

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The Savory Crumble with Pumpkin and Bacon

Cost: Affordable
Rest time: 10 Minutes
Preparation time: 30 Minutes
Portions: 7
Cooking methods: Boiling, Oven
Cuisine: Italian
Seasonality: Autumn, Winter, and Spring

526.28 Kcal

calories per serving

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Energy 526.28 (Kcal)
Carbohydrates 44.48 (g) of which sugars 3.07 (g)
Proteins 20.11 (g)
Fat 31.45 (g) of which saturated 16.35 (g)of which unsaturated 12.04 (g)
Fibers 7.05 (g)
Sodium 657.67 (mg)

Indicative values for a portion of 183 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

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2 1/2 cups flour (whichever you prefer)
7 tbsps butter (or coconut butter)
1 egg
1 packet baking powder (instant)
1/2 tsp salt
1 1/10 lbs pumpkin
1/3 cup Parmigiano Reggiano DOP (grated)
1 egg
3 1/2 oz smoked bacon (or cooked ham)
5 1/3 oz ricotta
1 pinch nutmeg
1 clove garlic
1 bunch chopped parsley
1/2 tbsp extra virgin olive oil
to taste salt
to taste pepper

The Savory Crumble with Pumpkin and Bacon

Tools

What we need to make

1 Pan
1 Knife
1 Cutting Board
1 Bowl
1 Electric Whisk
1 Baking Pan 9.5 inches

Steps

To make

Take the butter and eggs out of the fridge so they reach room temperature, then let’s start with the filling
Making the savory crumble with pumpkin and bacon is simple.
Start by peeling the pumpkin and
cutting it into cubes,
cook it in a non-stick pan with oil, a clove of minced garlic, and a pinch of salt over medium heat for about 15 minutes.
After that time, adjust the pepper and turn off the heat.
Transfer the cooked pumpkin pulp to a bowl, add nutmeg and blend it with an immersion blender until a smooth purée is obtained. Let it cool, then add the ricotta, grated Parmesan, egg, chopped parsley, and bacon.
Mix well and adjust the salt and pepper.
Preheat the oven to 350°F. Butter and flour a springform pan or cover it with parchment paper (9.5 inches)
Prepare the crumbly shortcrust pastry
In a large bowl, put the flour you have chosen, soft butter, egg, baking powder, and salt, and knead without compacting the mixture, which should result in a crumbly mixture.
To do this, gather the mixture between your hands and rub them together.
Transfer 2/3 of the crumbs to the bottom of the pan, distributing them evenly without pressing.
Spread the pumpkin cream over it and cover with the remaining crumbs. Transfer to the preheated oven and bake for 30 minutes (350°F).
Remove the savory pie with pumpkin and bacon from the oven and let it cool before removing it from the pan and serving, possibly sprinkled with a grind of black pepper.