The savory pie with honey pumpkin and scamorza cheese is a rich and tasty vegetarian option, perfect as an appetizer or a main dish.
I had previously made honey and rosemary pumpkin, and I thought of using it as a filling for puff pastry. This resulted in a savory pie with a gooey filling and an irresistible sweet-salty flavor.
This recipe smells of autumn, is very easy to make, and wins everyone over at the first bite!
For more delicious recipes, check out the collections:
Appetizers and finger foods with pumpkin
Main courses with pumpkin
Savory pies – Tasty recipes
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Oven
Ingredients
- 1 roll puff pastry (round)
- 10.5 oz pumpkin (already cleaned)
- 3.5 oz mozzarella
- 3.5 oz scamorza cheese
- 1 sprig rosemary
- to taste honey
- to taste extra virgin olive oil
- to taste salt
Tools
- Baking Tray
- Brush
- Baking Tray
Steps
To prepare the savory pie with honey pumpkin and scamorza cheese, clean the pumpkin, remove the skin, and cut it into slices about 0.6 inches thick.
Line a baking tray with parchment paper and place the pumpkin slices, making sure not to overlap them.
Season with a drizzle of extra virgin olive oil, salt, and rosemary. Bake in a preheated oven at 392°F for 20-25 minutes, until golden brown.
Remove from the oven and brush the pumpkin slices with honey, do this while the pumpkin is hot so that the honey melts and creates a light glaze.
Let the pumpkin cool slightly, then cut it into cubes. Also cube the mozzarella and scamorza cheese.
Take a round baking pan and place the puff pastry, leaving the parchment paper it comes with.
Spread the pumpkin, mozzarella, and scamorza over the base of the puff pastry. Fold the edges of the puff pastry towards the center.
Bake in a preheated oven at 392°F for 20 minutes, or until golden.
Serve the savory pie warm and enjoy your meal!
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