The pumpkin, cheese, and speck pie is an easy and quick recipe that smells like autumn, featuring not only pumpkin but also cheese and speck. Excellent to serve as an appetizer, at a dinner party, or even as a main dish.
Other pumpkin recipes
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Pumpkin, Cheese, and Speck Pie
- 7 oz pumpkin
- 3 eggs
- 1/3 cup extra virgin olive oil
- 1/2 cup milk
- 2 1/2 cups all-purpose flour
- 3 1/2 oz smoked scamorza
- 1 small package speck
- 1/2 cup grated parmesan
- salt
- 1 pinch nutmeg
- pepper (optional)
- 1 packet instant yeast for savory recipes
Tools for Pumpkin, Cheese, and Speck Pie
- 1 Mold
- Bowl
- Mixer
Steps for Pumpkin, Cheese, and Speck Pie
The pumpkin, cheese, and speck pie is very easy, it’s a soft and fragrant pie, a fridge-clearer recipe. In fact, both the speck and the cheeses can be replaced with whatever you have in your fridge.
First, clean the pumpkin, cut it into small pieces and, using a kitchen mixer, puree it. Add a tablespoon of extra virgin olive oil and continue blending until you get a puree.
In a large bowl, break the eggs, add the milk, and whisk everything together by hand. Now add the pumpkin puree and continue mixing to combine the ingredients.
Now pour in the sifted flour, instant yeast, grated cheese, a pinch of salt and, if you like, a pinch of pepper and nutmeg.
Mix all the ingredients well using a spatula or a spoon.
Add the speck and the smoked scamorza cut into chunks. Stir again until all the ingredients are well combined.
Take a mold of at least 9 inches wide. I used a silicone pumpkin mold, but if you don’t have one, use a springform cake pan lined with parchment paper. Wet the silicone mold, and once drained, fill it with the mixture. Level well and bake at 355°F in a static oven. Bake for 35-40 minutes. Always adjust according to your oven. Once cooked, let it cool before removing the pie from the mold.
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