Parmesan Pumpkin Pie | Parmesan Pumpkin Pie Recipes | Parmesan Pumpkin Pie Recipe

Clean the pumpkin, remove the seeds and cut it into cubes. Place it in a baking dish and cook the pumpkin in a moderately preheated oven at 180 C - 350 F until it is tender. Allow the pumpkin to cool and then send it up in a blender until it is creamy. Prepare the cream for the filling by melting the butter in a pot over a low flame and then adding the flour, salt and pepper and mixing them in. Gradually pour in the milk while constantly stirring with a whisk to prevent lumps from forming. Allow the cream to simmer for a few minutes and add the nutmeg and the creamy pumpkin and mix it in well so it evenly incorporates.

Remove the pot from the flame and allow it to cool and then mix in the grated Parmesan cheese and the eggs gradually while stirring constantly. Grease a round pie tin with a little olive oil and sprinkle the breadcrumbs all over the surfaces making sure that they have been evenly and completely covered. Pour in the pumpkin mixture and place the pie tin in a larger tin filled with warm water. Bake the pie (in the larger tin with the water) at 180 C - 350 F for 40 - 45 minutes. Remove the pie tin with the Pumpkin Pie from the larger tin filled with water and allow the pie to cool a little before serving.