Pumpkin and Potato Pie, a simple and tasty recipe, ideal as a main course or a single dish. It’s perfect to prepare in advance and great to enjoy even outside the home: whether it’s a meal at the office or a picnic during a day trip.
The procedure is basically that of a potato gratin, but with the addition of pumpkin, which gives it a beautiful and warm orange color. I deliberately stuffed it with speck and scamorza cheese, however, you can customize the recipe with whatever you prefer.
You can choose to vary the ingredients for the mixture or opt for a completely vegetarian version based solely on cheeses or even vegan (read the FAQs at the bottom of the recipe).
As for the cheeses, scamorza (smoked or white) is ideal because it melts well and remains stringy. Alternatively, you can use provola, fontina, or mozzarella (well-drained from its liquid). Moreover, you can replace the speck with diced cooked ham or cubed pancetta.
Why love it?
It is a dish that tastes like home and tradition. Soft inside, crispy outside and with a stringy heart of scamorza and speck… there’s nothing better.
Perfect to make in advance!
Similar to a gratin, but with the addition of pumpkin for a touch of color and sweetness.
In essence, it is a dish that comforts, is beautiful to look at, and incredibly satisfying to taste!
Let’s see together how to make the Pumpkin and Potato Pie recipe. Prepare the ingredients and let’s get started!
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I’ll be waiting for you.
Gabriella
Other delicious recipes to try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 4
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1.1 lbs pumpkin (cleaned)
- 1.1 lbs potatoes
- 1 egg
- 2.5 oz grated Parmigiano (or Grana Padano)
- 2.8 oz diced speck
- 3.5 oz scamorza (or mozzarella)
- as needed breadcrumbs
- as needed extra virgin olive oil
- salt
- pepper
Tools
- 1 Pressure Cooker
- 1 Baking Pan
- Parchment Paper
- 1 Potato Masher
- 1 Baking Dish
Steps
Remove the peel and any internal filaments and seeds from the pumpkin and cut it into cubes of about 0.75 inches. Arrange the cubes on a baking sheet lined with parchment paper, season them with a drizzle of extra virgin olive oil, salt, and pepper (if you like, also with a pinch of chopped rosemary or thyme).
Bake them in a preheated oven at 356°F for about 15-20 minutes or until cooked when pierced with a fork.
Meanwhile, wash the potatoes and boil them with the skin on in plenty of water for 20-25 minutes (depending on size). Check the cooking by piercing the potatoes with a fork: when the fork goes in without resistance, the potatoes are ready. If you want to go faster, cook them in the pressure cooker.
Once the vegetables are cooked, pass them while still hot through the potato masher (or mash them in a bowl) until you get a puree. Add the egg, the grated Parmigiano Reggiano, salt, and pepper.
Mix well. If the mixture is too soft, you can add a tablespoon of breadcrumbs to make it firmer.
Grease a baking dish and sprinkle a drizzle of extra virgin olive oil and some breadcrumbs on the bottom and edges to prevent sticking and to create a crust. Pour about half of the pumpkin and potato mixture into the baking dish and level it.
Evenly distribute the diced speck and scamorza cubes (or slices) and cover with the remaining pumpkin and potato mixture.
Sprinkle the surface with a little more breadcrumbs, a drizzle of extra virgin olive oil, and bake in a preheated oven at 356°F (static) or 338°F (fan) for about 30-35 minutes, or until the surface is golden.
Let the pie cool for about 5-10 minutes out of the oven before serving. This will help it set and will make the slices more defined and the filling perfectly stringy.
Here is the Pumpkin and Potato Pie ready. Enjoy your meal!
Storage
The pumpkin and potato pie is a dish that lends itself well to being prepared in advance and stores excellently, provided you follow some precautions.
– In the refrigerator: the pie, already cooked but now cold, can be stored in the refrigerator for about 2-3 days, sealed in an airtight container.
To consume it, and to regain the crust and the stringy heart, just heat it in the oven at 302°F for 15-20 minutes. If the pie is very cold, you can cover it with a sheet of aluminum foil for the first few minutes to prevent the surface from drying out too much. Alternatively, you can heat it in the microwave. It is the fastest method, but it will make the mixture softer and will not restore the crust. Heat at medium power in 1-minute intervals until hot in the center.
– In the freezer: the pumpkin and potato pie can be frozen, both raw and cooked.
Cooked: cut the pie into portions and wrap each slice in plastic wrap and then in aluminum foil (or place it in freezer bags). Thaw in the refrigerator for several hours or overnight. Reheat in the oven at 302°F
Raw: assemble the pie in the baking dish and cover it very well (with plastic wrap and then foil, or with an airtight freezer lid). Do not defrost before cooking. Cook directly from frozen: bake at a slightly lower temperature (e.g., 320°F static) and extend the cooking time by about 15-20 more minutes, wrapping the dish in aluminum foil for the initial stages to prevent burning on the surface. Remove the aluminum in the last 10 minutes.
Tips and Suggestions
– Pumpkin: you can also cook the pumpkin in a pot with hot water. However, oven cooking is the best method to make it dry, concentrate its sweet flavor, and slightly caramelize its sugars, which makes it ideal for the pie or puree.
FAQ (Questions and Answers)
Do I need to cook Pumpkin and Potatoes separately?
It is recommended. Cooking the pumpkin in the oven (as discussed) makes it less watery and more flavorful. The potatoes can be boiled, but they should be thoroughly drained and allowed to cool slightly before mashing.
How can I make the mixture firmer?
If the puree is too soft, add a little breadcrumbs, extra grated Parmigiano, or a tablespoon of all-purpose flour to the mixture before assembling the pie.
Can I replace the speck?
Of course. You can use diced cooked ham, cubed pancetta, or completely omit the meat for a vegetarian version.
Which cheese is best?
Scamorza (smoked or white) is ideal because it melts well and remains stringy. Alternatively, you can use provola, fontina, or mozzarella (well-drained from its liquid).
Can I prepare it in advance?
Absolutely yes. You can fully assemble it (raw) up to 12 hours in advance, keeping it in the refrigerator, and cook it just before serving. Or, cook it and reheat it before serving.
Can I make a lighter version?
Yes. Reduce the amount of Parmigiano and use only one egg yolk instead of a whole egg, if you prefer.
How can I make it vegan/vegetarian?
Vegetarian: omit the speck and use only cheeses. Vegan: replace the egg with a tablespoon of chickpea flour, the Parmigiano with nutritional yeast flakes, and the cheeses with a vegan “mozzarella” that melts.
