Savory Pumpkin and Pancetta Pie

The savory pumpkin and pancetta pie is an exquisite rustic dish that combines sweetness and savoriness in a very pleasing union. Here is the recipe to prepare this flavorful dish.

Ingredients

• 1 roll of shortcrust pastry (or puff pastry if you prefer)
• 500 g of pumpkin, already cleaned
• 150 g of diced pancetta
• 1 small onion
• 200 ml of cooking cream
• 100 g of grated cheese (Parmesan or Pecorino)
• 4 eggs
• Salt and pepper to taste
• Nutmeg to taste

Preparation

1. Start by cutting the pumpkin into cubes and then bake it at 200 °C for about 20-30 minutes or until soft. You can also cook it in a pan with a drizzle of oil and a little water, covering it to speed up cooking.
2. In another pan, lightly sauté the chopped onion and add the diced pancetta. Let it brown until the pancetta becomes crispy.
3. Beat the eggs in a large bowl, add the cooking cream, grated cheese, salt, pepper, and a grating of nutmeg. Mix well to combine the ingredients.
4. Add the pumpkin and the pancetta with the onion to the egg mixture, stirring gently so as not to break up the pumpkin too much.
5. Roll out the shortcrust pastry in a previously buttered pan or lined with parchment paper, pricking the bottom with a fork.
6. Pour the pumpkin mixture into the pastry base and level it well.
7. Bake in a preheated oven at 180 °C for about 40 minutes or until the surface of the savory pie is golden and the pastry is fully cooked.
8. Let it rest for a few minutes before serving.

Fun Facts

Pumpkin is widely used in Italian autumn cuisine, especially in the central and northern regions. In addition to its use in savory dishes like this pie, it is also used in sweet preparations and risottos. Its slightly sweet flavor is ideal for balancing the savoriness of the pancetta in this delicious savory pie, which can be served both as an appetizer at a dinner with friends and as a main course for an informal meal.