The pumpkin and cheese pie is soft and stringy, where the sweetness of the raw pumpkin meets the creaminess of grated cheese (parmesan, pecorino, scamorza, provola, mozzarella…). It is a simple version with eggs, which captivates with its enveloping taste. Optionally, it can be enriched with sweet onion, thin slices of potatoes, or some diced ham or speck, for an even richer and tastier result.
PUMPKIN season – from August to April (pumpkins, after harvesting, are kept in a cool and dry place for months).
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6People
- Cooking methods: Oven
- Cuisine: Wellness
- Seasonality: Autumn, Winter
- Energy 344.77 (Kcal)
- Carbohydrates 22.02 (g) of which sugars 2.46 (g)
- Proteins 9.49 (g)
- Fat 24.84 (g) of which saturated 5.94 (g)of which unsaturated 14.47 (g)
- Fibers 0.83 (g)
- Sodium 386.62 (mg)
Indicative values for a portion of 120 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
Pumpkin and Cheese Pie
- 1 puff pastry (round – 8 oz)
- 2 1/2 cups pumpkin
- 3/4 cup cheese (grated: pecorino, parmesan, scamorza, provola…)
- 1 tablespoon extra virgin olive oil (or seed oil)
- 4 eggs (or ricotta or cream cheese thinned with a little milk)
- to taste fine salt
Tools
- Baking Pan springform – 9.5 inches
- Grater steel
Pumpkin and Cheese Pie
Let the puff pastry rest out of the fridge for a few minutes, so it can be unrolled without breaking.
Grate the raw pumpkin and cheese, combine them in a bowl and season with oil and salt.
Unroll the puff pastry, place it in the pan and prick the entire base with a fork.
Add the filling evenly.
In a bowl, beat the eggs (or ricotta with a little water, or sour cream), salt and pour over the filling.
Bake in a preheated static oven at 392°F for about 30 minutes, or until the desired level of doneness.
STORING Pumpkin and Cheese Pie
It keeps in the refrigerator for 2–3 days, well covered or in an airtight container. Just reheat it in the oven for a few minutes to regain crispness and softness.
Avoid freezing cooked puff pastry.
Can it be prepared in advance?
You can bake it a few hours ahead and serve it warm or at room temperature: the flavors blend even better.
FAQ (Questions and Answers)
Can I use any type of pumpkin?
Yes, but the most suitable varieties are those with firm and sweet flesh, such as Delica or Mantovana. They contain less water and make the pie more flavorful and compact.
What type of cheese can I use?
You can choose a mix according to your taste: ricotta for creaminess, scamorza or provola for a stringy effect, mozzarella for softness, and parmesan for a savory touch. A bit of cream cheese also helps bind the filling.
Can I make pumpkin and cheese pie without eggs?
Of course. To achieve a bound texture without eggs, add ricotta (or cream cheese) thinned with a little water or milk.
Can anything else be added to the pumpkin and cheese pie?
Yes, you can enrich it with sautéed onions, potato cubes, or for a non-vegetarian version, with some diced ham or speck.
