Spiked pumpkin pie with goat cheese — Paolo Pettenuzzo

10-12 Italian specialty


  • 2 slices bread (1 cm high)
  • 2 tbsp. crumbled goat cheese
  • 2 tbsp. pumpkin purèe
  • 1 tbsp. sweet roasted pistachios
  • 1 tbsp. salted butter (for the bread)

Cooking Cycle


Top temperature: 249°C
Bottom temperature: 220°C
Total time: 0.55 min
Microwave: 12
Before/After: Before
Flex: On
Food temperature: +3°C

Chef’s Tips:

For the purèe, cook a whole piece of violet pumpkin together with salt, pepper, fresh garlic and olive oil, sous-vide, steam at 85°C/185°F for 35 mins, then chill it down and blend it till smooth and soft.

Spiked pumpkin pie with goat cheese 2019-10-28T11:45:45+02:00 Electrolux Professional