Open spiced pumpkin pie with green Tabasco sauce
4 servings
45 minutes
Open spicy pumpkin pie with green Tabasco sauce is a delightful combination of tender pumpkin, airy puff pastry, and spicy TABASCO® sauce. Its roots trace back to European cuisine, where simplicity in preparation meets richness of flavors. Baked pumpkin adds sweet and velvety notes, while pine nuts provide a pleasant texture. The ricotta filling with lemon zest and sage reveals fresh and aromatic nuances. The final touch is arugula with lemon juice and spicy Tabasco, which adds brightness and sophistication to the pie. This pie is perfect for both a cozy dinner and a festive table, allowing you to enjoy the harmony of flavors and textures.
1
Preheat the oven to 200/220 degrees in convection mode. Peel and cube the pumpkin (1cm). Place the pumpkin on a baking sheet. Drizzle with olive oil and bake for 20-30 minutes until done.
- Pumpkin: 400 g
- Olive oil: 40 ml
2
Cut the puff pastry in half. Make cuts around the perimeter of each of the four resulting rectangles, leaving 1 cm from the edges. Prick the dough all over with a fork and bake for 15 minutes.
- Puff pastry: 2 pieces
3
Mix ricotta cheese, TABASCO® sauce, finely chopped sage leaves, and lemon zest in a bowl. Remove the baked pumpkin and the prepared dough from the oven. Gently press the center of the baked dough with the back of a spoon to create a cavity for the filling.
- Ricotta cheese: 250 g
- Green TABASCO®: 20 ml
- Sage: to taste
- Lemon zest: 0.5 piece
4
Evenly spread the ricotta paste in the center of the dough. Top with pumpkin, pine nuts, and bake the pie for another 10-15 minutes until the dough is golden and crispy.
- Ricotta cheese: 250 g
- Pumpkin: 400 g
- Pine nuts: 25 g
5
Mix arugula, lemon juice, TABASCO® green sauce, and the remaining olive oil in a bowl. Spread this mixture over the pie and let it sit for a while before serving.
- Arugula: 100 g
- Lemon juice: 15 ml
- Green TABASCO®: 20 ml
- Olive oil: 40 ml