The Great Pumpkin Pie: A Cheesy, Smoky Autumn Dessert…
Pumpkin pie a very easy second course to prepare with scamorza cheese and speck. This pumpkin pie I have to be honest that it was the recycle pie from another recipe. I had bought all the ingredients to make a savory pie and then finally forgot to buy puff pastry. I could have even made the puff pastry at home to be honest but then I didn’t have enough time and dinner time was approaching so I thought I would make this really good pumpkin pie speck and scamorza.
Ingredients:
- 800g (1.8 lbs) Pumpkin or Butternut squash
- 150g (5.3 oz) Smoked Scamorza cheese
- 100g (3.5 oz) Speck
- Salt to taste
How to make the Great Pumpkin Pie:
- Peel the pumpkin and cut it into slices. Cook the squash in lightly salted boiling water or in the oven until cooked and soft.
- Cut the scamorza cheese into thin slices. Take a baking pan (I used a tart pan) and line it with baking paper.
- Make a layer of cooked pumpkin slices then place a layer of slices of smoked scamorza. Cover all the scamorza with very thinly sliced speck and make another layer of cooked pumpkin and smoked scamorza.
- Place the pumpkin speck and scamorza pie in a preheated ventilated oven at 180°C (350°F) for about 15 minutes until the scamorza has melted and begun to color. Take the pumpkin scamorza and speck pie out of the oven and serve warm or lukewarm.
Bon Appétit!
