Pumpkin pie.

DI Chiara Maci | 3 Oct 2017


Family lunch, grey sky and autumn smell: this is the salted walnut pumpkin pie, an easy and quick recipe you will never get tired of!

(Try the variant with pine nuts)


Ingredients (for a mold of 24cm):

1 shortcrust sheet

700g of husked pumpkin

200g potatoes

2 eggs

2 tablespoons of breadcrumbs

2 tablespoons of parmigiano

120g of asiago cheese or similar

8 walnuts

1 sprig of rosemary



Oil evo


– Peel the potatoes and the pumpkin and cut them into small cubes.

– Steam them until soft, then let them cool down.

– Pour the vegetables in the food pocessor with eggs, parmigiano, salt and a pinch of nutmeg.

– Spin it all together until the mix gets fluid but not too liquid.

(If you do not have a food processor, you can use a hand blender)

– Unroll the shortcrust pastry sheet on a round springform mold (24cm) and cover the bottom with a thin layer of breadcrumbs.

– Put the asiago cheese, cut into thin strings, over the breadcrumbs then pour the pumpkin mix.

– Finish dressing with the shelled walnuts cut into halves and the rosemary.

– Moisten with a little oil and cook the pumpkin pie in a preheated static oven at 200c for 25 minutes.


By Giulia Gattiglia

Photo By Giulia Gattiglia
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