How to make Savory Pumpkin Pie


How to make Savory Pumpkin Pie

Savory Pumpkin Pie is a delicious vegetarian dish; made with a puff pastry base enclosing a filling of pumpkin slices and cheese! Imagine a crispy, flaky shell with a soft, stringy heart! Simply sensational!

It is also a quick and super easy preparation, you just need to use 1 roll of puff pastry, which you can substitute with brisee pastry; for the filling, you need slices of baked pumpkin flavored with rosemary and salt (even from the day before), with a layer of ricotta cheese and pieces of scamorza cheese!

In 5 minutes assemble it and it is ready to bake.

Starting from this base, you can make many variations: choose to enrich with cold cuts and sliced meats, add potatoes along with pumpkin, or seasonal vegetables, or replace scamorza cheese with mozzarella.

In this way, you will get a Salted Pumpkin Pie that is always new and also ideal as an emptying fridge. It’s great hot and stringy right out of the oven, but it’s also great cold! Not only as a main course, second course, and last-minute dinner saver!

Convenient to cut into squares and also serve for Buffets and fall parties; as well as for Halloween and of course to carry as lunch to the office! Mamma mia che buono!

If you love savory pies try these as well:

But now let’s see how to make our savory pumpkin pie… Ready?

 savory pumpkin pie
savory pumpkin pie

Recipe Difficulty Level: easy

Ingredients (in US and EU measurement) for a round tray of about 9 inches (22 cm):

  • 1 roll of puff pastry or shortcrust pastry
  • 17.6 oz (500 g) of pumpkin (with the skin)
  • 1 cup (250 g) of ricotta cheese (or any creamy cheese)
  • 8.8 oz (250 g) of scamorza cheese (or mozzarella)
  • 1 tablespoon of grated parmesan
  • Fresh rosemary
  • Sage
  • Extra virgin olive oil
  • Salt
  • Black Pepper (optional)


Clean the pumpkin and cut it into small slices (about 4 mm). 

Add the pumpkin slices to a baking dish previously lined with baking paper.

Season with oil, salt, black pepper, rosemary, and sage, and mix well so that the pumpkin is well seasoned:

arrange all the pumpkin slices side by side and not overlapping, if necessary divide the pumpkin slices between two baking sheets.

Bake the pumpkin in a preheated oven at 360 ºF (180 C) for about 30 minutes or until the pumpkin is soft to the fork.

In a bowl, mix the ricotta cheese with a little bit of salt, the grated parmesan, and a little bit of black pepper. Mix.

Unroll the pastry and locate it in a baking tray covered with parchment paper.

Add the ricotta and a layer of scamorza (or mozzarella) cheese cut into slices.

Now, add the pumpkin slices in a round pattern.

Add some more cubes of scamorza cheese and some sage leaves.

Cook in preheated oven at 390 ºF (200 C) for 15 minutes. After 15 minutes, slightly squash with a fork.

Add some more small cubes of scamorza cheese, a little bit of oil, and a little bit of black pepper. Cook for another 15 minutes at 360 ºF (180 C).

In the last 5 minutes activate the drill of the oven.

Your pie is ready, Enjoy!

Buon appetito!

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