Savory Pumpkin Pie

Flavorful and tasty, a pie which suits all occasions without losing its simple exquisiteness.
50 min
4 People
50 min
INGREDIENTS for 4 people
  • 10 oz puff pastry
  • 1 ½ lb cooked pumpkin
  • 2 eggs
  • 1/2 cup whipping cream
  • 3 ½ oz grated Parmigiano Reggiano cheese
  • nutmeg to taste
  • salt to taste
  • pepper to taste

Clean and cook the pumpkin in the oven (45 minutes at 190 ° C).

Mash the pumpkin pulp and gradually add the two eggs, salt, pepper and nutmeg, fresh cream and finally the grated Parmigiano Reggiano. Mix the mixture well and season with salt if necessary.

Now prepare the pan by coating it with the puff pastry.

If you do not use a ready-made puff pastry but you have a stick of dough, sprinkle your work surface with flour and start rolling out the dough using a rolling pin. To work the dough in the best way, roll the rolling pin back and forth without applying too much pressure, and turn the dough upside down more than once. Move it often by sliding it on the work surface so that it does not stick.

When the dough is about 3mm thick, you can spread it in the pan, being careful to carefully cover the edges. With the prongs of a fork, make some small holes on the bottom of the pasta, so as to allow the air to escape during cooking. Then pour the mixture into the pan and level it. Cut the edges of the excess dough. If you wish, sprinkle the pie with a pinch of fresh pepper.

Bake the pie in the oven at 190 ° C for 25/30 minutes. When it is cooked, carefully remove the pie from the pan and serve it. You can serve it as an appetizer or accompany it with a cheese fondue

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