Savory pie with pumpkin, mushrooms and turkey: this recipe was born almost by chance, opening the fridge and letting myself be inspired by the colors and aromas of the season. A simple yet enveloping mix, creamy thanks to the ricotta and enriched by a delicate touch of curry, making it perfect for a dinner that’s a bit different from the usual.
The base is my beloved pasta matta, homemade, light and flaky, perfect to hold a filling that is rich but well balanced.
I nicknamed it the “Creamy Autumn Treasure” because it captures all the flavors of the season in a single slice.
It’s a complete savory pie, ideal for a family dinner, which can be prepared ahead or served in wedges during an aperitif with friends.
Perfect as a single autumn dish, it wins you over for its creamy and tasty filling.
If you love homemade savory pies, you can find more ideas to try below:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, Autumn
Ingredients
- 1 lb champignon mushrooms (fresh or frozen — about 1 lb (approximately 4 cups sliced))
- 3 cups pumpkin (already peeled and cubed (about 3 cups))
- 3.5 oz ground turkey (about 3.5 oz)
- 2 cloves garlic (2 cloves)
- to taste parsley (chopped)
- to taste salt
- to taste extra virgin olive oil
- 2/3 cup ricotta (about 150 g)
- to taste curry (optional; a small amount gives a great flavor)
- 1 sheet puff pastry (or, as in the recipe, my simple and quick pasta matta)
- 1/4 cup grated Parmesan (about 20 g)
- 1 medium potato (medium size)
Tools
Below is the list of tools I used to make the recipe.
For some of these you will also find a clickable Amazon icon, so you can purchase them directly if you wish.
- 1 Frying pan
- 1 Knife
- 1 Chopper
- 1 Baking dish glass
- Parchment paper
Steps
You can prepare this savory pie with pumpkin, mushrooms and turkey using my homemade pasta matta or, if you are short on time, use a ready-made sheet of puff pastry. Although I assure you it really only takes about 5 minutes to prepare my base 😉
First, clean the champignon mushrooms and slice them (you can also use frozen ones). Peel the pumpkin and the potato and cut them into small cubes.
In a large skillet cook one garlic clove together with the mushrooms, pumpkin and potato.
While the vegetables are cooking you can cover the pan with a lid, which helps soften the pumpkin and potato thanks to the natural steam that forms.
Season with salt and cook for about 15 minutes, stirring occasionally.
The vegetables will release their own moisture, enough to finish cooking them without adding other liquids.
Then add the ground turkey, the curry and continue cooking until the meat is well browned and dry.
At this point add a handful of chopped parsley and dress with a drizzle of extra virgin olive oil raw.
When the mixture is ready, transfer part of it to the chopper, add the ricotta and blend until you obtain a soft, homogeneous cream.
When transferring part of the mixture to the chopper, add the ricotta and the curry together with the grated Parmesan, then blend until you have a smooth, even cream.
Keep a few tablespoons of unblended vegetables aside and distribute them later on top of the cream, so as to obtain a filling that is even richer and pleasant in texture.
Roll out the pasta matta into a pan lined with parchment paper (or simply use the parchment paper that comes with store-bought puff pastry), prick the base with a fork and spread the prepared cream evenly.
Add the reserved vegetables on top, leveling the surface gently.
Fold the edges slightly inward or, if you prefer a rustic closed version, cover with a second disc of dough, sealing the edges well.
BAKING: Bake in a static oven preheated to 356°F for about 45 minutes, until the surface is nicely golden.
If you use the second dough disc, make a few small holes on the surface with the tines of a fork to allow steam to escape.
Once ready, let it rest for a few minutes before slicing: this will allow the filling to settle and the slices to remain compact.
Tips and variations for the savory pie with pumpkin, mushrooms and turkey
How to store the savory pie with pumpkin mushrooms and turkey
The savory pie with pumpkin, mushrooms and turkey can be stored in the refrigerator for 2-3 days, well covered with plastic wrap or placed in an airtight container. Before serving, you can warm it for a few minutes in the oven to bring back the crispness as if freshly baked.
You can also freeze it cooked and completely cooled: let it thaw at room temperature and then reheat in the oven for a few minutes before serving.
➡️If you don’t like curry
You can replace it with nutmeg or simply omit it: the savory pie will still be tasty and delicate.
➡️Can I replace the turkey?
Of course! You can use ground chicken or make it vegetarian by omitting the meat and adding a few extra tablespoons of ricotta or cubes of scamorza cheese.
FAQ (Questions & Answers)
Did you like the savory pie recipe with pumpkin, mushrooms and turkey?
I hope this savory pie has won you over with its creaminess and seasonal flavors.
Easy to prepare and ideal for a complete dinner, it is also perfect to share with friends and family. If you try the recipe, let me know how you customized it in the comments!
➡️Variations of the pumpkin and mushroom savory pie
You can personalize this savory pie in many ways depending on tastes or available ingredients. For example, replacing the turkey with cooked ham or speck will give a more flavorful version.
For a vegetarian alternative, remove the meat and add other seasonal vegetables such as zucchini, bell peppers or spinach. Adding different cheeses like scamorza or gorgonzola makes the filling even creamier and more flavorful.
