The best roasted pumpkin pie recipe with Gorgonzola cheese

26.Jan.2018

I always have time and space in my stomach for a pie. This pumpkin pie is for all crunchy crust pie lovers, the ones that break into tiniest pieces every time you bite them.

10 minutes PREPARATION

90 minutes COOKING

Easy PREPARE

6 PORTIONS

components

1 bigger red onion
2 cup of sliced roasted pumpkin
250 gr phyllo pastry
4 eggs
250 ml heavy cream
50 gr Gorgonzola cheese
2 tbsp olive oil
1 tbsp chopped shallot
1 cup sour cream
salt, pepper to taste
1/2 cup of fater
2-3 sage leaf

Instruction

At the medium heat, heat the oil in a pan. Add sliced red onion and saute about 10 minutes.
Reduce the temperature, add a water, cover and cook until the onion becomes golden brown. You will need approx. 50 minutes for that. Be patient 🙂 . You will need to stir a few times and add some more water.
Meanwhile, roast the pumpkin in the oven, sprinkled with olive oil at 180°C about 30 minutes.
When the pumpkin is baked, remove it from the oven and with a fork to make the puree and leave it aside.
In separate bowl mix pumpkin puree, eggs, heavy cream, caramelized onions and sliced sage.
Brush a sheet of phyllo pastry with olive oil separately and line up into the bottom of a greased pan.
In the middle of the phyllo pastry add a mix of onions, gorgonzola cheese, eggs, pumpkin puree and heavy cream with sliced sage.
The ends of phyllo pastry that hanging over the side of pan put over the mixture and with additional 1-2 sheets of phyllo pastry completely cover the pie.
Bake in a preheated oven 180°C about 30 minutes or until golden brown.
Bake in a preheated oven 180°C about 30 minutes or until golden brown.
Serve the pie while it's still warm, and you can decorate it with a sliced shallot and sour cream as you wish.

A pie for all occasions. Its ingredients are exotic enough that you can prepare it both for the guests and for your Sunday brunch.

Crunchy and juicy at the same time, a caramelized onion pie with a spicy flavor.

What will you need?

You will need sheets of phyllo pastry, pumpkin, onion, Gorgonzola cheese, eggs, heavy cream, olive oil, salt, pepper, sage, chives and some sour cream for decoration.

Pumpkin pie

I cleaned the pumpkin and cut it into cubes so that it would roast easily in the oven. Cubes are up to 2.5 cm big, so it took them only about 20 minutes to half an hour to roast in the oven at the temperature of 180°C.

While I was waiting for the pumpkin to be ready, it was time to prepare the onion.

For great flavor, it is important to prepare onion well, so this part will take the longest.

Wash it down with water …

First, chopp onion finely, put it in the pan and stew it for the first 15 minutes. Then, add some more water and continue stewing until it turns light brown, the color of caramel. It took me 50 minutes on medium heat to do so. Onion should be occasionally stirred while stewing, because it can happen that the water evaporates and then it can stick to the pan. I solved that problem by adding water… whenever needed… until it turned the right color.

Pumpkin was ready by now.

Then, in separate dish, I combined Gorgonzola, eggs, pumpkin, which I had previously mashed with a fork and turned into puree, salt pepper, chopped sage… be sure to mash that all well.

I needed about 250 g of phyllo pastry sheets… it all depends on the size of your tinplate.

First place the pastry sheets into the tinplate, or into any dish you have prepared for baking. Before doing that, I spread some olive oil over the sheets… line them in layers, one by one. I left two sheets on the side as a final touch for the pie.

I put the pumpkin, onion and Gorgonzola mixture into the pastry and covered it all with the rest of the pastry which was hanging over the edges of the tinplate. Then, it was time for the final touch… I used the remaining layers to cover the pie on top and on all of its sides.

Bake the pie at 180°C for about 30 minutes.