Fragrant, golden, and full of flavor, the savory pumpkin and potato pie is a rustic vegetarian recipe that captivates with its simplicity. The puff pastry base encloses a creamy and delicate filling, where the sweetness of the pumpkin meets the softness of the potatoes, with diced provola cheese that melts during baking, and a surprising touch of finely chopped amaretti, which make the flavor unique and harmonious.
It’s a perfect autumn recipe to serve during pumpkin season, but also an original and refined idea for Thanksgiving, thanks to its warm colors and enveloping taste that everyone will agree on.
Try it yourself: with just a few steps, you’ll bring to the table a simple but special savory pie, ideal to serve as an appetizer, main dish, or centerpiece for your autumn menus.
Here are some other tasty ideas:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Oven, Microwave
- Seasonality: Autumn, Winter, Thanksgiving
- Energy 454.95 (Kcal)
- Carbohydrates 44.16 (g) of which sugars 3.79 (g)
- Proteins 10.91 (g)
- Fat 26.69 (g) of which saturated 6.36 (g)of which unsaturated 19.01 (g)
- Fibers 2.63 (g)
- Sodium 389.99 (mg)
Indicative values for a portion of 160 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 roll puff pastry
- 10.5 oz pumpkin (net of waste)
- 8.8 oz potatoes (net of waste)
- 1.8 oz provola (to taste)
- 0.7 oz amaretti (to taste)
- 0.7 oz grated Parmesan
- nutmeg (to taste)
- salt
- pepper
- butter (or 1 egg, for brushing)
- poppy seeds (to taste)
- breadcrumbs
Tools
- Cake Pan 9.5 inches
- Bowl
- Container for microwave cooking
- Peeler
Preparation
Wash and peel the potatoes, cut them into pieces.
Clean the pumpkin and cut it into not too thick slices. You can remove the skin immediately, or remove it after cooking.
Put pumpkin and potatoes in a suitable container, pour a little water at the bottom and cook in the microwave for about 10 minutes, at maximum power.
If you don’t have a microwave, you can steam both the pumpkin and potatoes, or boil the potatoes and bake the pumpkin.
Once cooked, transfer potatoes and pumpkin into a bowl and mash them with a fork until you get a rather coarse puree.
Salt, pepper, add a pinch of nutmeg, finely chopped amaretti, and grated Parmesan.
Mix well, finally add the provola, cut into small cubes (1).
Place the puff pastry in the cake pan, prick the bottom, and sprinkle with some breadcrumbs (this will absorb the excess moisture).
Add the filling and spread it out, then fold over the excess pastry.
Brush the edge with a little melted butter (or a beaten egg), and sprinkle with poppy seeds or sesame as desired (2).
Place the pie in a fan oven at 365-375°F and bake for about 30 minutes, or until the puff pastry is dry and golden even at the base.
The savory pumpkin and potato pie is ready, let it cool for a few minutes before cutting and serving at the table.
Tips and notes
Adjust the cooking times for the pumpkin and potatoes based on the thickness of the pieces you’ve cut.
Try to use a pumpkin with firm and dry flesh; in my case, I chose a classic delica pumpkin.
You can use shortcrust pastry or pie crust instead of puff pastry.
You can season the filling with other spices, like cinnamon or ginger.
FAQ (Questions and Answers)
Can I add other ingredients to the filling?
You can enrich the filling with diced bacon, speck, or cooked ham, in addition to or instead of provola.
Can I omit the amaretti?
Amaretti pair very well with pumpkin, but if you don’t like them, you can omit them.
