A tasty savory pie with pumpkin and radicchio, very easy to make, with the classic puff pastry base. The vegetables are cooked in a pan, and instead of eggs, a simple cream of ricotta and mashed pumpkin is used to bind everything together. This delicious rustic pie is excellent as an appetizer, with its colors it’s perfect to accompany autumn menus… try it too!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven, Stove
- Seasonality: Autumn, Winter
- Energy 358.10 (Kcal)
- Carbohydrates 28.47 (g) of which sugars 2.06 (g)
- Proteins 8.71 (g)
- Fat 23.70 (g) of which saturated 5.39 (g)of which unsaturated 16.76 (g)
- Fibers 1.30 (g)
- Sodium 293.13 (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
Ingredients
- 1 roll puff pastry
- 8.5 oz pumpkin (net of scraps)
- 5.3 oz radicchio
- 3.5 oz ricotta
- 1 oz provola (to taste)
- extra virgin olive oil
- salt
- pepper
Tools
- Pie Pan 10 inches
- 2 Pans
- Bowl
Preparation
Clean and wash the radicchio, cut it into strips and cook it in a pan with a drizzle of oil and a pinch of salt (1). It will take only a few minutes; it should wilt and become soft.
After removing the skin and seeds, cut the pumpkin into small cubes. Put it in a pan with a drizzle of oil, salt it, and cook until tender (2).
If necessary, add a little water to the bottom to facilitate cooking.
Take about half of the pumpkin cubes, put them in a bowl, and mash them with a fork.
Add the ricotta, adjust salt and pepper, and mix until it forms a cream.
Now take the puff pastry and place it in a pie pan, with its baking paper. Prick it in the center and fold it along the entire edge.
Spread the cream of pumpkin and ricotta evenly on the bottom, then distribute the remaining pumpkin cubes and the radicchio (3).
Put the savory pie in a fan oven at 355-365°F and bake it for about 25 minutes.
Distribute the provola cut into small cubes over the surface and continue baking for another 5 minutes.
The savory pie with pumpkin and radicchio is ready; serve it hot or warm, cut into wedges.
Tips and Notes
You can add half a onion, cooking it together with the radicchio.
The addition of provola is optional; you can omit it or replace it with other cheeses to taste.
You can flavor it with speck cut into strips.
You can replace the puff pastry with shortcrust pastry or with my savory pie base without butter.
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