Pumpkin Pie with Red Onions and Bacon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,838 cal. | (183 %) | ||
| Protein | 69 g | (70 %) | ||
| Fat | 329 g | (284 %) | ||
| Carbohydrates | 158 g | (105 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 22.4 g | (75 %) |
| Vitamin A | 3.2 mg | (400 %) | ||
| Vitamin D | 8.3 μg | (42 %) | ||
| Vitamin E | 41.7 mg | (348 %) | ||
| Vitamin K | 68.3 μg | (114 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 2 mg | (182 %) | ||
| Niacin | 23.6 mg | (197 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 454 μg | (151 %) | ||
| Pantothenic acid | 7.5 mg | (125 %) | ||
| Biotin | 55.3 μg | (123 %) | ||
| Vitamin B₁₂ | 5 μg | (167 %) | ||
| Vitamin C | 105 mg | (111 %) | ||
| Potassium | 3,712 mg | (93 %) | ||
| Calcium | 931 mg | (93 %) | ||
| Magnesium | 169 mg | (56 %) | ||
| Iron | 12.3 mg | (82 %) | ||
| Iodine | 88 μg | (44 %) | ||
| Zinc | 8.3 mg | (104 %) | ||
| Saturated fatty acids | 170.3 g | |||
| Uric acid | 546 mg | |||
| Cholesterol | 1,267 mg | |||
| Complete sugar | 52 g |
Ingredients
- Ingredients
- 300 grams Puff pastry dough (frozen)
- 2 Red onions
- 100 grams smoked Pancetta (in narrow slices)
- 800 grams Pumpkin (such as, Muscat, Hokkaido)
- vegetable oil
- 100 milliliters Vegetable broth
- salt
- peppers (ground)
- 3 eggs
- 150 grams Crème fraiche
- 3 Tbsps freshly grated Parmesan
- 150 milliliters Whipped cream
- Nutmeg (freshly grated)
- 1 tsp thyme
- Pastry flour (for rolling)
- butter (for greasing)
Preparation steps
Thaw the puff pastry. Preheat the oven to 180°C (approximately 350ºF).
Peel the onions and cut into narrow strips. Cut the bacon into strips and fry in 1 tablespoon of oil in a hot pan. Slice the pumpkin pulp into strips and, along with the onions, sauté briefly in the pan. Deglaze with the broth.
Simmer for approximately 5-10 minutes until the liquid has completely evaporated. Season with salt and pepper, Remove from heat and allow to cool.
Beat the eggs with the cream, Parmesan and crème fraiche. Season with salt, pepper, nutmeg and thyme.
Roll the puff pastry on a floured surface and line a greased pie dish with it, pulling up the edges to create a rim.
Transfer the pumpkin mixture over the top of the pastry. Pour the egg mixture evenly over the top and bake for 35-40 minutes.
Remove from the oven and serve cut into pieces.
