Hello friend! Today I’m telling you about a recipe that is a true autumn hug: the savory pumpkin and ricotta pie ❤️.
It’s easy to prepare, super tasty, and perfect for a thousand occasions: a quick lunch, a light dinner, a get-together with friends, or even to bring to the office. If you’re looking for an autumn savory pie, this is the right choice!
The savory pie with pumpkin and ricotta is a simple and genuine vegetarian recipe, ideal for those who love delicate yet enveloping flavors. The sweetness of the pumpkin perfectly combines with the creaminess of the ricotta, creating a soft and fragrant filling. You can use ready-made puff pastry or make a homemade base if you have a bit more time.
This savory pumpkin pie is also a great way to clean out the fridge: you can add cheeses, spices, or vegetables you already have at home. It’s a versatile, economical recipe suitable for those following a vegetarian diet. If you’re looking for a ricotta savory pie, a pumpkin savory pie, or an autumn savory pie, you’re in the right place!
Plus, it’s a perfect recipe for Halloween or a seasonal buffet. You can serve it warm or cold, sliced or squared. Trust me, it’ll make an impression!
So, if you want to prepare a quick and easy savory pie with seasonal ingredients and irresistible flavor, the savory pumpkin and ricotta pie is the recipe for you.
Follow me, and I’ll explain step by step how to make it: you’ll fall in love with its aroma as it bakes in the oven!🙂
And if you’re looking for more ideas to cook pumpkin, also check:
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 20 Minutes
- Portions: 12 People
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter, All Seasons
Ingredients
- 1 roll of puff pastry
- 1.1 lbs pumpkin
- 2 cups ricotta
- 5 oz galbanino cheese
- 2 eggs
- 0.7 oz pecorino cheese
- 1 shallot
- to taste salt, nutmeg
- to taste extra virgin olive oil
Tools
- 1 Pan non-stick pan
- 1 Cutting Board cutting board
- 1 Baking Dish baking dish
Steps
Preparing the savory pumpkin and ricotta pie is very simple.
Start by cleaning the pumpkin: remove the skin, its inner filaments, and cut it into cubes. Also, chop the shallot and cook it in a pan with a drizzle of oil. Once cooked, add the pumpkin.
Adjust the seasoning with salt and add nutmeg, cooking with a little water if necessary.
In the meantime, unroll the puff pastry onto a pie dish and cut the galbanino into cubes.
In a bowl, combine ricotta, eggs, pecorino, and a pinch of salt.
Mix and add the galbanino and cooked pumpkin.
Pour the mixture over the puff pastry and bake in the oven at 356°F for about 40 minutes.
The savory pumpkin and ricotta pie is ready!🙂
