The savory pumpkin pie is a delicious specialty, simple to make.
The base is prepared with puff pastry, I like to use my homemade pasta matta, but if you have a favorite dough recipe or want to use the store-bought one, do what you like best.
I’ll immediately share the recipe for ➡️ PASTA MATTA so you have my dough recipe without having to search for it. Click on the red writing for the recipe.
Here are some quick recipes of savory pies that I love to make with my dough; always click on the red writings below to retrieve them immediately without searching⬇️⬇️
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 30 Minutes
- Portions: 5 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
Let’s see the ingredients we need to prepare the recipe
- 1 puff pastry (my recipe, yours or the store-bought one)
- 21 oz pumpkin
- as needed extra virgin olive oil
- as needed fine salt
- as needed oregano
- as needed pine nuts
- 1 egg
- 3/4 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
Steps
As I mentioned in the introduction, for the base of the savory pie, you can use the dough you are used to making, or my super versatile and thin ➡️ PASTA MATTA. ⬅️ Click on the red writing and you’ll be taken directly to the recipe.
If you don’t want to prepare the dough by hand, the store-bought one from the refrigerator section will work just fine.
Take the pumpkin, I used the Butternut variety. I washed the pumpkin and then cut it without removing the skin. I took the baking tray, covered it with parchment paper, and placed the pumpkin on top.
I seasoned with a drizzle of oil, salt, and garlic. I cooked for about twenty minutes at 180 degrees Celsius (356 degrees Fahrenheit) in a fan-assisted oven. You will see the pulp become wonderfully soft. When the pumpkin reaches a consistency that allows it to be mashed with a fork, it will be ready to remove from the oven.
At this point, take a bowl and place the cooked pumpkin inside; it can be scooped out perfectly with a spoon, leaving only the skin scrap on the tray.
Mash it with a fork to make it puree, add the ricotta, egg, and Parmesan cheese. Mix everything to form a nice mixture.
Now take the dough, whichever you’ve decided to use and roll it out into a pie pan, covered with parchment paper. I didn’t use paper because I used a silicone mold.
Roll out the dough, prick the bottom a little and pour the obtained mixture on top. You can close the pie as you prefer. You can fold the edges over themselves or as you desire.
Once ready, before baking, I sprinkled the surface with Parmesan, pine nuts, and oregano.
Preheat the oven in fan mode to 180 degrees Celsius (356 degrees Fahrenheit) and as soon as it reaches temperature, bake.
Since we added pine nuts and Parmesan on the surface, to prevent them from browning too much, I proceed like this… ➡️ For the first 20/25 minutes, I let the pie bake uncovered, then after this time, I cover it with aluminum foil and continue cooking for about 40 minutes.
For the timing, always adjust according to the power of your oven.
Remove from the oven and as soon as possible, taste this simple but super tasty pie.
Thank you, and I hope to see you again for a new recipe
Pumpkin Pie Tips
If there are leftovers, you can store them in the refrigerator for a few days.
When you’re ready to eat, heat it up in the oven for a few minutes. Here’s a secret, it never lasts long enough to have leftovers, but the few times it has, I can tell you it tastes even better the next day. I’ve often taken it to work to enjoy during lunch break.
FAQ (Questions and Answers)
Will you remake the savory pumpkin pie?
I hope it delights your palate as it does my family and friends.
If you’d like, you can follow my culinary adventures on my ➡️INSTAGRAM page
