As Autumn falls, we are drawn to the warmth and comfort of the season’s flavors. And this Rustic pumpkin and chestnut pie recipe from Lume Brando will satisfy our cravings for a delicious and seasonal meal and keep the whole family happy. This a great recipe you’ll want to make all season long.
In our section 12 months, 12 exclusive recipes you can find original and delicious recipes developed by Lume Brando, perfect for surprising your family and friends.
Ingredients (serves: 4, great for starters or a light meal)
1 package of rounded shortcrust pastry
300 g of pumpkin flesh, chopped into cubes
150 g of frozen chestnuts, peeled
100 g bacon, diced
100 g goat cheese, cut into cubes
1 yellow onion, sliced
1 red onion, sliced
3 garlic cloves, sliced
3 tbs. cream cheese
A drizzle of olive oil
A sprinkle of balsamic vinegar
A pinch of salt and freshly ground black pepper
Milk for brushing the dough
Arugula leaves to decorate
RODI products used in the preparation of this recipe:
Kitchen sink: Invictus, including Box QS 3000 mixer, dish/flatware drainers, and detergent holder.
Start by cooking the chestnuts in a pot of salted water until it is al dente. Reserve.
Heat a frying pan and add a drizzle of olive oil. Then, add the onions and let them cook until they start to soften. Add the garlic and let it cook. Season with salt, pepper, and a drizzle of balsamic vinegar.
Stir until caramelize the onions. Remove the from the heat, transfer to another container and set aside.
In the same pan, cook the diced bacon until they start to release some fat. Then, add the pumpkin cubes. Season with salt and pepper and let it cook over medium-low heat (if you see that they are getting dry, add a splash of water, tape and let it cook).
Once they are cooked, add half the cheese and stir well. Add half of the chestnuts, roughly broken up. Let it cook.
Meanwhile, preheat the oven to 180°C.
Remove the pan from the heat. Once the mixture has chilled, unroll the shortcrust pastry on an oven tray and spread it with the cream cheese.
Spread the onion, leaving a 3 cm margin of dough all around. On top of the onion, distribute the mixture with pumpkin.
Spread the rest of the cheese and the remaining chestnuts coarsely broken.
Fold the edges of the pastry over the filling, creating a border, and brush it with milk.
Bake for 30 minutes, then remove and decorate with arugula before serving.