Savory PUMPKIN CAKE
Pumpkin pie isn’t just a sweet treat.
We are approaching the Hallowen period! After you decorate the pumpkin, use its pulp for this delicious savory pie
I have served up this savoury pumpkin pie many times.
Enjoy pumpkin when it’s cheap and in abundance with this delicious savoury pumpkin pie recipe.
Flavorful and tasty, a pie which suits all occasions without losing its simple exquisiteness.
Savory PUMPKIN CAKE
Video recipe of the day
- DifficultyVery easy
- CostVery cheap
- Preparation time25 Minutes
- Cooking time35 Minutes
- Serving4/6 portions
- Cooking methodOven
- Power 165,68 (Kcal)
- Carbohydrates 13,16 (g) of which sugars 2,73 (g)
- Proteins 4,51 (g)
- Fat 11,00 (g) of which saturated 3,42 (g)of which unsaturated 6,69 (g)
- Fibers 0,63 (g)
- Sodium 299,11 (mg)
Indicative values for a portion of 100 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
- 10 ouncespuff pastry (1 roll)
- 1 kgpumpkin (raw 2 lb )
- 1/2 cupsour cream
- 4 ouncescheese (grated Parmesan cheese)
- 1/2 teaspoonsalt
- q.s.pepper (ground)
Peel the pumpkin, remove the seeds and cut it into slices.
Put the pumpkin in a pan, salt lightly.
Bake in preheated ventilated oven at 374 F (190 C) for about 40/45 minutes. It must become soft.
Remove the pumpkin from the oven and put it in a bowl.
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.
Unroll the puff pastry and place in a baking dish.
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.
Pour the pumpkin mixture inside.
Fold the edges of the puff pastry inside.
Brush the puff pastry with a beaten egg.
Bake in a preheated ventilated oven at 356 F (180 ° C) for 35 minutes.
Leave to cool before serving.
Substitute fresh herbs for the dried and use a little more or try oregano or basil instead.
You can serve it as an appetizer or accompany it with a cheese fondue
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