Pumpkin and Potato Pie.
Delicious and tempting, it will finally get the little ones to eat pumpkin.
This rich pie is very easy to make, yet it represents a complete dish, with all the necessary nutrients.
We have vegetables baked without oil, a béchamel sauce that envelops everything, and bacon with smoked provola that enriches the dish.
You can also prepare the baked vegetables and the béchamel sauce in advance, so when it’s almost time to eat, you can assemble the pie.
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- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 440.34 (Kcal)
- Carbohydrates 30.01 (g) of which sugars 6.20 (g)
- Proteins 21.90 (g)
- Fat 26.56 (g) of which saturated 10.65 (g)of which unsaturated 8.58 (g)
- Fibers 2.93 (g)
- Sodium 589.75 (mg)
Indicative values for a portion of 300 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
- 14 oz pumpkin
- 10.5 oz potatoes
- 3.5 oz bacon (diced)
- 5.3 oz ricotta
- 5.3 oz smoked provola
- to taste rosemary
- to taste roasting herbs
- to taste salt
- to taste pepper
- 1.3 cups béchamel
A look at health
Tools
- 1 Knife
- 2 Baking Sheets wide and shallow
- 1 Baking Dish
- 1 Pot
Steps
Let’s go to the kitchen
Preheat the oven to 375°F fan.
Peel the pumpkin, slice it, and place the slices on a baking sheet with parchment paper.
Season with salt and roasting herbs.
Do the same with the potatoes, peel them, and slice them to the same thickness as the pumpkin slices. Season with salt and roasting herbs.
Place both trays in the preheated oven for about 15 minutes or until the potatoes have a golden appearance as shown in the photo.
Meanwhile, prepare the béchamel sauce, here I provide my recipe to make it in a pot or with Bimby, click.
Now that the vegetables are done, take a deep baking dish not too large, preferably about 10 x 6 inches.
Arrange the pumpkin and potatoes as shown in the photo, adding a bit of bacon, then…
Proceed with a bit of ricotta,
and a portion of béchamel
Create a border with the potatoes, and make another layer of pumpkin
and potatoes as in the photo.
Use all the available vegetables and do the same with the ricotta.
Finally, make the final topping with the remaining béchamel, bacon, and add the diced provola.
Transfer the pie to the oven and bake at 375°F fan for 15 minutes with the oven already hot.
For a gratin effect, switch the oven to grill at 400°F for 5 minutes.
Once cooked, let the pie cool slightly before serving.
Storage
Pumpkin and Potato Pie, at most 2 days in the fridge, not suitable for freezer storage.
FAQ (Questions and Answers)
Pumpkin and Potato Pie
What can I substitute for the pumpkin?
With only potatoes or with potatoes and zucchini or other vegetables like eggplant.
Can I substitute the bacon?
Yes, with cooked ham.
