Pumpkin pie with mushrooms and parmesan
8 servings
120 minutes
Pumpkin pie with mushrooms and parmesan is an exquisite dish that combines the gentle sweetness of pumpkin with the rich flavor of mushrooms and a salty note of parmesan. This recipe comes from American cuisine, where pumpkin is a traditional ingredient in autumn and winter dishes. Mushrooms add depth to the pie's flavor, while the puff pastry makes it airy and crispy. Additional spiciness is achieved through Gruyère cheese, which melts inside to create an appetizing texture. The pie is perfect for cozy family dinners or festive gatherings where you want to surprise guests with something unusual. Its rich taste pairs well with light salads or a glass of white wine, highlighting the natural aromas of the ingredients. This dish is full of comfort and gastronomic delight.
1
Preheat the oven to 180 degrees. Soak the mushrooms in warm water for 20 minutes. Cut the pumpkin into small pieces, drizzle with olive oil, and place in the oven for 20 minutes. Then strain through a sieve.
- Dried mushrooms: 20 g
- Pumpkin: 1 kg
- Olive oil: 2 tablespoons
2
Increase the oven temperature to 200 degrees. Finely chop the mushrooms and slice the onion into thin rings. Sauté them in melted butter over low heat for about 5 minutes, then add the pumpkin puree and cook for another 10 minutes, stirring constantly. Remove from heat and mix in the parmesan, one whole egg, and the yolk of the second egg, seasoning with salt and pepper.
- Dried mushrooms: 20 g
- Onion: 1 head
- Butter: 50 g
- Grated Parmesan cheese: 4 tablespoons
- Chicken egg: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
3
Spread half of the dough in a buttered form. Sprinkle the bottom with grated Gruyère, pour the puree on top, and cover with the remaining dough. Make holes all over the surface of the pie with a fork and bake for an hour.
- Butter: 50 g
- Puff pastry: 300 g
- Gruyere cheese: 50 g