The SAVORY PIE WITH PUMPKIN, POTATOES AND GORGONZOLA, with its enveloping aroma and soft, creamy heart, is at once rustic and refined, able to win you over from the first bite.
The velvety sweetness of the pumpkin blends with the softness of boiled potatoes, while the gorgonzola gives an intense, slightly piquant note that perfectly balances the flavors. Enclosed in a crisp golden shortcrust pastry shell, this filling becomes an explosion of taste and textures—creamy inside and crunchy outside.
Perfect as a main course, an elegant appetizer or a dish for an autumn brunch, this savory pie is simple to prepare but guaranteed to impress. Serve it warm to best appreciate the creaminess of the cheese and the harmony of the flavors.
An elegant, wholesome comfort food that brings the warmth of autumn and the magic of home cooking to every slice.
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 6Servings
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 roll shortcrust pastry
- 1 1/4 cups pumpkin (weight when cleaned)
- 1 2/3 cups potatoes
- 2 eggs
- 3 oz gorgonzola (spicy)
- 2 fl oz milk
- 1.4 oz Parmesan
- to taste salt
- to taste black pepper
- to taste nutmeg
- to taste extra virgin olive oil
- rosemary
- 2 tablespoons breadcrumbs
For the savory pie with pumpkin, potatoes and gorgonzola you will need
- 1 Frying pan
- 1 Small saucepan
- 1 Pie dish
- 1 Cutting board
- 1 Bowl
- 1 Whisk
Steps
The preparation of the SAVORY PIE WITH PUMPKIN, POTATOES AND GORGONZOLA is very easy and within everyone’s reach.
Cut the pumpkin into pieces and cook it in a frying pan with a drizzle of oil, salt and rosemary for 10 minutes, until soft.
Peel the potatoes, cut them into cubes and boil them in salted water for about 8 minutes (they should remain firm). Drain and allow them to cool.
Place the pumpkin in a bowl and mash it slightly with a fork. Add the eggs, Parmesan, milk, salt, pepper, nutmeg and some chopped rosemary needles. Mix everything carefully.
Add the potatoes, the gorgonzola and combine with a spoon.
Unroll the shortcrust pastry and place it in a baking tin, keeping the parchment paper.
Fold the edges inward, prick the base with a fork and sprinkle it with breadcrumbs. Pour in the filling, level it and add a few more small pieces of gorgonzola.Bake the savory pie with pumpkin, potatoes and gorgonzola in a preheated static oven at 374°F for 40–45 minutes, until the surface is golden.
Remove from the oven and let cool slightly before cutting: the filling will set and the flavors will meld perfectly.
Tip
If you don’t like gorgonzola, you can replace it with provola, smoked scamorza or fontina.
