Savory pumpkin pie

Today I share the savory pumpkin pie recipe that has always been cooked in my house, which by the way, more or less, is the same that you can find in Ligurian cookbooks. Like most of the Italian Riviera savory pies, it’s a shell of thin layers of puff pastry made with flour, water and oil (not the classic puff pastry) that contains a dense, soft and velvety filling. The sweetness of the pumpkin here is balanced by the savouriness of the Parmesan and the freshness of the ricotta cheese. To add even more flavor there are those who add dry mushrooms in the filling. Multiverse dish like all vegetable pies, savory pumpkin pie is a light single dish, a side dish or an aperitif if served in small squares. It is good hot or lukewarm. In short, it is always good as long as the pumpkin is sweet and tasty!