Savory Pumpkin Pie

This is my savory version of the most popular American pumpkin pie.

I hope you will like it too 🙂

  • DifficultyEasy
  • CostCheap
  • Preparation time20 Minutes
  • Rest time15 Minutes
  • Cooking time45 Minutes
  • Servingserves 2/3 persons
  • Cooking methodOven
  • CuisineItalian


  • 500 gpumpkin pulp
  • 250 gpuff pastry
  • 230 gItalian provola cheese
  • 100 ggrated Parmesan cheese (or Pecorino cheese)
  • 2eggs
  • 1 sprigrosemary
  • 1/2 teaspoonground pepper
  • 1/2 teaspoonground nutmeg
  • 1/2 teaspoonground cardamom


  1. – put the pumpkin pulp into the oven and bake it at 180 degrees for about 25 minutes or till stewed;

    – allow it to reach room temperature then put into a large bowl;

    – add the 2 eggs and blend everything together;

    – grate the Provola cheese and add it too;

    – add the grated Parmesan cheese, the ground spices, the rosemary needles and mix everything together;

    – grease a 22 cm rounded baking tray and fold it with the puff pastry;

    – pour the pumpkin filling onto the pastry;

    – bake at 180 degrees for about 40/5 minutes or till golden;

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