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Pumpkin Pie with Cheese Topping

5 from 7 votes
Total Time 1 hour 15 minutes
Course Dinner
Cuisine European
Servings 10 people
Calories 144 kcal
Contents show

Ingredients
 

Covering

  • -
  • 500 g Hokkaido pumpkin
  • 100 g Raw ham e.g. Black Forest
  • 50 g Coarsely ground pumpkin seeds
  • 100 g Mountain cheese
  • 50 g Appenzell cheese
  • 2 dl Whipped cream
  • 4 piece Free range eggs
  • Salt pepper

Instructions
 

  • BE CAREFUL with the planer otherwise this ends with a visit to the hospital, as with me
  • Plan the Hokkaido pumpkin with a slicer set to 3mm Comply with safety regulations 😉
  • Coarsely grind the pumpkin seeds, cut the ham into pieces and grate the cheese
  • Preheat the oven to 220 degrees
  • Pierce the dough well, cover with the pumpkin wedges. Then the ham on top and the cheese

molding

  • Whisk eggs with the cream, salt and pepper, if you like, you can add a little nutmeg
  • Pour everything over the cake
  • Bake in the oven for about 40 minutes
  • If there are leftovers, they can also be eaten cold and also tastes delicious
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Nutrition

Serving: 100gCalories: 144kcalCarbohydrates: 3.7gProtein: 4.7gFat: 12.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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