GRANDMA’S PUMPKIN SAVORY PIE RECIPE
If there’s one thing that reminds me of Autumn and especially my Grandma, it’s the Pumpkin Savory Pie. It was perhaps the only thing that comforted me at the end of summer, and I couldn’t wait for her to make it for me.
Strange perhaps that a child loved vegetable pies, especially with Pumpkin, but she managed to make it so good and balanced that I couldn’t stop eating it, and if you think I’ve changed today… you’re wrong!!!!!
Today I’ll tell you my grandma’s recipe for a Pumpkin and Ricotta Savory Pie and reveal her tricks to easily and quickly bring to the table a tasty yet delicate Pumpkin Pie that’s perfect as an appetizer or a vegetarian main course.
First of all, you’ll need to prepare the dough called Pasta Matta, easy, quick, and very light unlike puff pastry, as it is made only of flour, oil, water, and salt. Once kneaded and rolled out, you’ll move on to the pumpkin filling. Just cook it slightly in the oven or microwave to soften it, and once blended, mix it with ricotta and parmesan without adding eggs.
You’ll get a perfect savory pie for autumn where the pasta matta shell holds a delicate, irresistible pumpkin filling that you’ll enjoy slice after slice without getting tired.
To speed up preparation times, you can substitute the pasta matta with ready-made puff pastry, but I assure you it’s worth trying homemade Pasta Matta: it’s very simple, quick, healthy, and the result will be even more delicious.
If you’re looking for other tasty pumpkin recipes also check out
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Autumn, Winter
- Energy 328.98 (Kcal)
- Carbohydrates 40.05 (g) of which sugars 4.90 (g)
- Proteins 13.96 (g)
- Fat 14.23 (g) of which saturated 6.00 (g)of which unsaturated 2.78 (g)
- Fibers 1.82 (g)
- Sodium 508.41 (mg)
Indicative values for a portion of 200 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 cup all-purpose flour
- 1/4 cup water
- 1 tbsp extra virgin olive oil
- 1 pinch salt
- 1.32 lbs pumpkin
- 1/2 cup ricotta cheese
- 1/2 cup grated parmesan cheese
- 3 tbsp cornmeal
- to taste extra virgin olive oil
- to taste salt
- to taste nutmeg (or marjoram)
Tools
- Bowl
- Baking Pan
- Spoon
- Immersion Blender
Steps
Pour the flour into a bowl along with the salt, oil, and water. Start mixing with a spoon, then transfer the mixture to a lightly floured surface and continue kneading by hand vigorously. You should obtain a smooth and homogeneous dough. Cover it with a dry cloth and let it rest for about 30 minutes.
Cut the pumpkin into pieces, remove the seeds but leave the skin on. Bake in the oven at 356°F (180°C) for about 40 minutes. Alternatively, you can put it in the microwave at maximum power for 20 minutes. Once cooked, remove the skin and any filaments, transfer it to a bowl, and let it cool.
Once cooled, mash the pumpkin pulp with a potato masher or a fork (you can also blend it). Add the ricotta, grated parmesan, salt, cornmeal, and nutmeg, and mix until you get a homogeneous mixture.
Take the dough and start rolling it out with a rolling pin on a lightly floured surface; you need to obtain a very thin sheet. Transfer it to a baking pan lightly greased with olive oil. Pour the savory pumpkin filling inside and level the surface with the back of a spoon or a spatula. Fold the pastry edges over the top and finish by drizzling with extra virgin olive oil. Bake in a preheated fan oven at 356°F (180°C) for about 35 minutes. Remove from the oven and let it cool slightly before serving.
NOTES
PASTA MATTA: If you don’t want to make Pasta Matta at home, you can substitute it with ready-made puff pastry or shortcrust pastry that you find in the refrigerator section of the supermarket.
VARIATIONS For an even richer and tastier pumpkin savory pie, you can add smoked scamorza cheese and/or pancetta cubes to the pumpkin mixture.
STORAGE
Once ready, Grandma’s Pumpkin Savory Pie can be stored in the fridge, sealed in an airtight container for up to 3 days.
Once ready, Grandma’s Pumpkin Savory Pie can be stored in the fridge, sealed in an airtight container for up to 3 days.
FAQ (Frequently Asked Questions)
What are the health benefits of eating pumpkin?
Eating Pumpkin is beneficial for our health because it contains: potassium, which helps promote good cardiovascular health; calcium, phosphorus, and magnesium, allies for bone health; selenium and manganese, components of the body’s antioxidant defenses.
What spices go well with pumpkin?
There are basically two spices that enhance the flavor of pumpkin: nutmeg for savory preparations and cinnamon for sweet recipes.
How to cook pumpkin without losing its properties?
To keep pumpkin properties intact, it’s recommended to consume it after steaming, baking, or raw in salads, sliced thinly. Boiled pumpkin, i.e., cooked in water, loses most of its nutrients.
