We remain on the Halloween theme and since I love pumpkin, I decided to propose it again in this savory version. Thanks to its versatility, the recipes with this vegetable are truly numerous, ranging from desserts to main courses, to side dishes, the only limit is your imagination. So what do you think of this Pumpkin Spiderweb Pie? Ah, don’t worry, the ants are fake! 🙂

Difficulty: Easy
Cost: Economical
Preparation time: 1 Hour
Portions: 6/8 servings
Cooking methods: Oven
Cuisine: Italian

Ingredients

1 lb Pumpkin (already cleaned)
9 oz Tomatoes (already cleaned from seeds and skin)
14 oz Smoked bacon (diced)
7 oz Mascarpone
1.75 oz Onions (1 small onion)
1 clove Garlic
2 pinches Fine salt
1 pinch Sugar
1 pinch Black pepper (ground)
1 Puff Pastry (round 230 g)
1 Puff Pastry (round 230 g with chia, sunflower, and flax seeds)

Preparation

Wash the pumpkin, peel it (I use a potato peeler), cut it into cubes that are not too small, and place it in a mixer.
Turn it on until it becomes a very fine mince.
Then add the washed tomatoes, free of seeds and skin, and turn on the mixer again.
Add the chopped onion and blend everything until you get a homogeneous mixture.
In a large pan, cook the diced bacon until golden.
At this point, add the pumpkin mixture, garlic clove, salt, pepper, sugar, and cook uncovered over medium heat for about 30 minutes. The mixture should be quite dry.
Now put it in a bowl, when it is still warm add the mascarpone, adjust salt and pepper, and mix well.
Now prepare the strips for the spiderweb. Cut a cardboard 0.39 inches high, place it on the puff pastry with seeds, and use a pizza wheel to create strips.
Line a 11-inch diameter baking pan with parchment paper, place the puff pastry on top, and fill it with the pumpkin, bacon, and mascarpone mixture.
Level it well and place the puff pastry strips with seeds on top to form a spiderweb.
Bake at 356°F for about 45 minutes.