Savory Pumpkin and Speck Pie, a recipe I personally prepared for myself, meaning lactose-free. So even if I didn’t specify it well in the ingredients, know that I found everything, and in my béchamel sauce, I always use only extra virgin olive oil. It’s a really tasty dish, a kind of one-pot meal that doesn’t require cooking skills, just a bit more time. A really excellent meal saver. I love pumpkin because it fits well with both sweet and savory preparations, 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 speck, diced
- 5 oz parmesan
- 1 large onion
- 2 tbsp extra virgin olive oil
- 2 cups 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, let’s prepare the béchamel sauce, in this case, my béchamel, since I won’t make it the traditional way. Put the cold milk directly into the saucepan, add the oil instead of butter, a pinch of salt, and mix with a hand whisk.
We also add the flour, mix it with the rest of the ingredients, and put it on medium-low heat. Stir throughout cooking to prevent sticking and cook until it reaches the right consistency. In this case, don’t make it too thick.
After peeling the pumpkin, with a knife or peeler, slice it into pieces no thicker than half an inch. Cut the speck into strips, dice the onion, and cut the mozzarella into cubes, letting the latter drain to remove as much water as possible.
Grease the inside of a non-stick pan with a tablespoon of extra virgin olive oil, add in the diced onion and speck, and sauté but don’t let it dry out.
On the bottom of a baking dish with a diameter of about 9.5 inches, place a tablespoon of oil and some béchamel. Place a first layer of pumpkin and then more béchamel.
Spread some of the sauté, sprinkle with mozzarella that has been squeezed, and grated parmesan. Continue layering like this. Finally, drizzle a little more oil on the surface. Bake in a preheated oven at 355°F, fan mode, and let it cook for about 40 minutes, or until it is well browned.
Serve our Savory Pumpkin and Speck Pie just out of the oven so it’s melty, but it’s also good at room temperature.
Tips and Storage
We can store the pie in the refrigerator, either cooked or raw, for a few days, but cover it with a plate or food wrap.
If you want to prepare it in advance for an event, you can also freeze it in both cases, but remember to defrost in the fridge and never at room temperature.
The pie can be easily made for those who are lactose intolerant, as in this case, because nowadays you can find everything in stores.
