The pumpkin and potato pie is a tasty and easy-to-make dish. Perfect when you have a large quantity of pumpkin to use up among creams, soups, and first courses like gnocchi and lasagna, such a second course is a nice variant. What are you waiting for? If you have some pumpkin and don’t know how to use it, this recipe is perfect for you.
Here are other all-pumpkin-based recipes for you.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Pumpkin and Potato Pie
- 1 lb potatoes
- 1 lb pumpkin
- 1 egg
- 2 oz parmesan cheese
- 1/2 cup breadcrumbs
- 3.5 oz smoked scamorza cheese
- 1 clove garlic
- to taste salt
- to taste extra virgin olive oil
Steps for Pumpkin and Potato Pie
To make this pumpkin pie, you must first prepare the pumpkin. Cut it into slices, remove the fibers and seeds inside, and also the outer skin.
Peel the potatoes and wash them well. Cut them into cubes, then pour some oil into a preferably non-stick pan, add a clove of garlic, and lightly fry.
Pour the potato cubes in and cook over high heat, always stirring for about ten minutes. Also add the pumpkin cut into cubes and continue cooking until everything is well cooked.
Transfer the mixture to a bowl, remove the clove of garlic, mash everything with a fork, add the salt, and let it cool.
When it has cooled, add the egg, mix, then add the parmesan, the grated scamorza, and blend everything together.
Take a cake tin, I used a silicone mold. Lightly oil it and sprinkle it with half of the breadcrumbs.
Pour the mixture inside, level it well, then sprinkle the surface of your pie with the remaining breadcrumbs and make a generous swirl of extra virgin olive oil.
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Cook in a preheated ventilated oven at 356°F for about 20 minutes or until a golden crust is formed on the surface.
Serve it hot, but it’s also good cold. It can be kept in the fridge for a couple of days.
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