Ingredients

Adjust Servings:

	Pastry base
	250 gr plain flour
	1 teaspoon (option) instant yeast
	1 egg
	120 gr olive oil
	1 teaspoon turmeric
	just enough water
	Filling
	350 gr pumkin
	2 egg
	50/60 gr grated parmigiano
	salt and pepper

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Pumpkin Pie

Name: Pumpkin Pie
Cook time: 50 min
Yield: 8 Servings
Ingredients: : 250 gr; : 1 teaspoon (option); : 1; : 120 gr; : 1 teaspoon; : just enough; : 350 gr; : 2; : 50/60 gr

Features:

Cuisine:

Italian

Autumn treat

Serves 8
Medium

Ingredients

Pastry base
250 gr
1 teaspoon (option)
1
120 gr
1 teaspoon
just enough
Filling
350 gr
2
50/60 gr

Directions

I love Autumn, it is my favourite season for his colours and his fruits.

This pie is a autumn treat with pumpkin, the Queen of Autumn! A golden shortcrust pastry with turmeric containing a whipped cream. A slice of this delight is also perfect for those who love to have a savoury breakfast, for an aperitif, for dinner with meat and vegetables…. it can be useful on many occasions!

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Steps

Done

Mix in a bowl, flour, turmeric, egg and olive oil. Mix well. For incorporate well everything, add some water just enough for making a ball.
Wrap your pastry and put it in the fridge, to rest for 30 minutes.
Meanwhile cut your pumpkin into cubes and steam it for about 10/15 minutes.
Cool down steamed pumpkin and blend it with 2 yolks and parmesan. Season with pepper and salt.
Beat the two egg whites until stiff.
Take out pastry from the fridge and roll out it ( no more than 0.5cm in thickness ).
Grease and flour a round cake tin.
Place your pastry sheet into the cake tin. Make some small holes with a fork.
Combine the pumpkin mixture with the egg whites, mixing well a spatula.
Pour your filling into the pastry base.
Bake your Torta salata for 50 minutes to 180 *.