Savory Pumpkin and Speck Pie, a recipe I personally prepared for myself, meaning it’s lactose-free. So even though I didn’t specify it well in the ingredients, know that I found everything, and in my béchamel sauce, I always use extra virgin olive oil. It’s a really tasty dish, a sort of unique meal that doesn’t require cooking skills, just a bit more time. A truly excellent meal saver. I love pumpkin because it adapts well to both sweet and savory dishes, and since the season has just started, I wanted to kick off with this delight.
If you like pumpkin in all its forms, don’t miss the upcoming recipes.
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 28 oz cleaned pumpkin
- 7 oz mozzarella
- 5 oz diced speck
- 5 oz Parmesan
- 1 large onion
- 2 tbsp extra virgin olive oil
- 2 cups leaves milk
- 2 tbsp type 2 flour
- 1.4 oz extra virgin olive oil
- to taste salt and pepper
Tools
- 1 Baking dish
- 1 Cutting board
- 1 Knife
- 1 Pan
Preparation
First of all, let’s prepare the béchamel, in this case, my béchamel because I will not make it in the traditional way. Put the milk cold directly in the saucepan, add the oil instead of butter, a pinch of salt, and mix with a hand whisk.
Add the flour as well, mix it with the rest of the ingredients, and place it on the stove over medium-low heat. Stir during the entire cooking time to prevent sticking, and cook until it reaches the right consistency. In this case, do not let it thicken too much.
After peeling the pumpkin, with a knife or a peeler, slice it into pieces no thicker than half an inch. Cut the speck into strips, the onion into pieces, and the mozzarella into cubes, letting the latter drain to extract as much water as possible.
Grease the inside of a non-stick skillet with a tablespoon of extra virgin olive oil, add the chopped onion and speck, and sauté without letting it dry out.
On the bottom of a 9.5-inch diameter baking dish, put a tablespoon of oil and some béchamel. Place a first layer of pumpkin on top and then more béchamel.
Distribute part of the sautéed mixture, sprinkle with mozzarella that has been previously squeezed, and grated Parmesan. Continue this way for all layers. Finally, drizzle a little more oil on the surface. Bake in a preheated oven at 350°F, fan mode, and cook for about 40 minutes, or until golden brown.
Serve our Savory Pumpkin and Speck Pie immediately out of the oven so it’s gooey, but even at room temperature, it’s not bad at all.
Tips and Storage
We can store the pie in the fridge either cooked or raw for a few days, but cover it with a plate or food wrap.
If we want to prepare it ahead for an event, we can also freeze it in both cases, but remember to thaw in the fridge and never at room temperature.
The pie can also be made for those who are lactose intolerant, as in this case, because nowadays you can find everything on the market.
