Alive and Cooking

Pumpkin Pie

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1 whole roasted pumpkin (1.5 kg roasted @ 200oC for 45 minutes)
200g fresh ricotta
¼ cup of lemon thyme tips
2 eggs
½ cup of freshly grated parmesan
2 sheets of puff pastry.


In a large bowl mix together the pumpkin flesh, eggs, ricotta, lemon thyme and parmesan until all combined.
Line a baking dish with one sheet of puff pastry, fill with the pumpkin mix, place another sheet of puff pastry on top, egg wash the edges and crimp together firmly then egg wash the top and sprinkle with a small amount of salt.
Bake @ 195oC for 30-40 minutes.

Pumpkin Pie