Preparation of Halloween Savory Pie with Pumpkin and Gorgonzola

• First, remove the shortcrust pastry from the plastic packaging and set it aside. Put the chopped pumpkin into the chopper and blend until almost powdered.

  

• Now add the cooking cream and grated Grana Padano. Blend for a few minutes to mix well.

  

• Season with salt and pepper to taste.

  

• Now add a heaping teaspoon of chopped rosemary and mix well.

  

• Take a roll of shortcrust pastry and unroll it directly over the baking dish, trying to center it well.

  Pour the pumpkin mixture and level it well.

  

• Then cut the gorgonzola into chunks and sprinkle it over the pie.

  Fold the excess pastry toward the center of the pie forming a small border.

  

• Now unroll the second roll of shortcrust pastry on the work surface and cut out the face of the Halloween pumpkin as you like best.

  

• With the help of the parchment paper under the shortcrust pastry, flip the pastry onto the pie.

  Fold the excess pastry toward the inside of the pie and pinch it together with the underlying one so it doesn’t open during baking.

  

• Bake in a preheated oven at 356°F for 30/35 minutes.

  Once baked, remove from the oven and let it rest for about ten minutes before serving.

  

• And voilà… your Halloween savory pie with pumpkin and gorgonzola is ready to serve.