Today we will focus on a typically American recipe, designed to pay homage to Thanksgiving: the pumpkin pie. This famous pumpkin pie was born as a dessert, but it has undergone numerous variations, and I certainly couldn't not offer you my version. Pumpkin remains the main ingredient, which will enliven the heart of a special savory pie with a unique flavor. Try it!
Video of the Recipe
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Identity Card of the Recipe
- 169 KCal Calories per serving
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Ingrediants
For pasta
- 300 g of white flour of type 00
- 4 g of instant yeast
- 4 g of salt
- 20 ml of water
- 50 ml of corn oil
- 120 g of yogurt
For the stuffing
- Q.b. of pepper
- Q.b. of salt
- 40 g of grated Parmesan cheese
- 130 g of fresh ricotta
- 2 g of coffee powder "
- 10 g (2, medium) of macaroons
- 30 g of spicy mustard
- 500 g of pumpkin pulp
- 1 sprig of rosemary
Materials Needed
- Pan for pies with a diameter of 24 cm
- Bowl
- Cooking pan
- Chopping board
- Knife
- Rolling pin
- Scale weighs food
- Transparent film
Preparation
- Prepare the base of the pumpkin pie: in a bowl, sift the white flour together with the instant yeast. Dissolve the salt in 2 tablespoons of hot water, pour the salt water into the flour, add the yogurt and the oil, then knead with your hands until you get a consistency similar to shortcrust pastry.
Did you know that
This base for the savory pie is very similar to the light shortcrust pastry but, unlike the traditional one, it requires the use of yeast for savory pies (used to make the dough softer and softer).
Alternatively, you can use ready-made puff pastry.- Wrap the dough in cling film and let it rest for half an hour.
- Dedicate yourself to the preparation of the filling. Cut the pumpkin in half, remove the seeds and internal filaments, then peel it with a knife to obtain only the pulp. Cut the pulp into cubes and cook in a pan with a drizzle of oil, a teaspoon of chopped rosemary, salt and pepper. Cover with the lid and cook for about ten minutes, stirring occasionally.
- When the pumpkin is cooked and soft, transfer it to a bowl and flavor with crumbled amaretti, a teaspoon of ground coffee, a spoonful of spicy mustard and mix everything with the fresh ricotta.
The right idea
The coffee will give the filling a special, rustic and aromatic aftertaste. As an alternative, to give a spicy and spaced note to the filling, add a grated grated fresh ginger.- Remove the shortcrust pastry from the film and divide it into two parts, one a little more abundant than the other. Roll out the most abundant part of the dough until you get a 2-3 mm thin disk. To facilitate the spreading, it is advisable to work the dough on a sheet of baking paper or on a pastry board sprinkled with a little flour. Line the ceramic pan with this disc, letting the dough overflow. With the remaining dough, prepare another smaller disc (cover).
- Pour the filling into the dough base, then cover with the smaller disc, taking care to pinch the edges to seal the two parts.
- With any leftover dough, make decorations to place on the surface of the savory pie.
- Make 5 cuts (5 rays) by cutting the surface of the dough with a sharp knife.
- Bake the salted pumpkin pie in a preheated oven at 160 ° C for about 40-45 minutes.
- Allow to cool and serve sliced.
Alice's comment - PersonalCooker
The salty pumpkin pie is special for a rustic dinner based on savory pies, but in larger doses it is also ideal as a single dish!Nutritional values and Health Comment on the recipe
That of the Pumpkin Pie Salata is a recipe that belongs to the group of appetizers.
It has an average energy intake, mainly provided by carbohydrates, followed by lipids and finally by proteins.
Carbohydrates are mainly complex, unsaturated fatty acids and peptides of medium-high biological value.
Contains a not too significant dose of fiber; cholesterol is irrelevant.
Provides gluten and lactose; the amount of histamine is quite low.
Salted Pumpkin Pie is also suitable for diets for overweight and metabolic pathologies; portion may need to be reduced in case of obesity, type 2 diabetes mellitus and hypertriglyceridemia.
Celiacs should instead avoid it totally, while the more sensitive lactose intolerant should be careful not to exceed the portion.
It is suitable for the vegetarian philosophy but not for the vegan one.
The average serving of Pumpkin Pie Salata is 60 g (about 100 kcal).
