Pumpkin Savory Pie

To prepare the pumpkin savory pie, first remove the pumpkin skin with a knife 1, then cut the flesh into cubes of about 0.75 inches 2: you will need about 1 lb of cleaned pumpkin in total. Heat the oil in a pan and add the cubed pumpkin 3.

Combine the chopped rosemary 4, salt 5, pepper, and cook over medium-high heat for about 15 minutes, stirring often, then turn off the heat and let it cool 6.

Meanwhile, cut the scamorza cheese into cubes 7. Now beat the eggs in a bowl, add the cream 8, and grated Grana Padano 9.

Salt and pepper 9, then add the lukewarm pumpkin 11 and scamorza cheese 12 and mix well to combine everything.

Unroll the puff pastry and place it in a baking dish with a diameter of 8.75 inches at the base and 10.25 inches on the surface 13. Pour the mixture inside 14 and fold the edge of the puff pastry to create a decorative pattern 15.

Finally, distribute the pumpkin seeds on the surface 16, then bake in a preheated static oven at 350°F for about 60 minutes, placing it on the bottom shelf 17. Once cooked, let your pumpkin savory pie rest for 10-15 minutes before serving 18!