Invisible pumpkin pie: the simple and light rustic recipe

The invisible pumpkin pie it’s a plate light and authentic: the salty variant of the classic invisible apple pieprepared with very little flour and the pumpkin cut into thin slices.

To prepare it, it is important to have a mandolin, which is needed to cut the pumpkin to the desired thickness. As its name suggests, the invisible cake is made with very little doughwhich in the kitchen seems to almost disappear compared to the quantity of vegetables: a simple dough made from flour, milk, oil, spices and grated parmesan cheese mixed together.

It is ideal to enjoy for a quick dinner or even to take with you, for a lunch at the office or for a fall trip out of town.

Find out how to prepare it and, if you are looking for other ideas to cook pumpkin in an original way, try it too pumpkin porridge and the pumpkin parmigiana.

How to make invisible pumpkin pie

To make the invisible pumpkin pie, start by cleaning the pumpkin and removing the seeds. Then cut it into very thin slices using a mandolin 1.

In a bowl, beat the eggs 2.

Add flour, instant yeast, milk a little at a time and stir to combine 3.

Season with salt and pepper and season with olive oil 4.

Pour the batter over the pumpkin and mix well 5.

Meanwhile, preheat the oven to 180°C in static mode. Line a round mold 20 cm in diameter with parchment paper and pour the batter into it. 6.

Sprinkle the top of the cake with parmesan seven. Bake the cake at 180°C for 50 minutes.

Once cooked, take it out of the oven: the invisible pumpkin pie is ready to be brought to the table 8.

storage

Invisible Pumpkin Pie can be saved in the refrigeratorclosed under a bell for cakes, for 3-4 days. Before consuming it, we advise you to heat it for a few minutes in the microwave.