Pumpkin pie with cream cheese, blue cheese and yogurt
15 ingredients •
6 steps
• 2 HORAS
Cook time
1 hr 35 min.
Prep time
25 min.
Skill level
Intermediate
![Pumpkin pie with cream cheese, blue cheese and yogurt](https://s-api.qcart.app/images/comoquiero-uploads/images/recipes/originals/2020.jpg?s=716x600&fit=cover&ext=webp)
Choose your servings
1 - 2
Ingredients
15 ingredients
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- 1 cups Flour (no powder)
- 50 grams Butter
- 2 units Egg
- 3 tbsp Olive oil
- 1 bit Low-fat milk
- 1/2 tsp Coarse salt
- 1 pinch Pepper
- 250 grams Pumpkin
- 2 tbsp Sage
- 1/2 units Natural yogurt
- 60 grams Cream cheese
- 75 grams Blue cheese
- 2 cups Arugula
- 30 grams Flaked almonds
- 2 tbsp Balsamic vinegar
Steps
6 steps
- 1Prepare the ingredients: Cut the pumpkin into cubes of 0.5 cm; chopping sage; crumble the blue cheese; wash the arugula.
- 2To make the dough: In a food processor or a fork to mix the flour with butter, salt and pepper. Work so that no pieces of butter are distinguished in the dough. then 1/4 Add eggs, milk and 1 tablespoon olive oil per 2 cups flour. Knead and lead to the refrigerator for 30 min. then stretching roller, between two pieces of plastic film. Put in the mold previously buttered. Prick with fork and carry cooling for 30 min. Preheat oven to 200 ° C and lead to cook until it starts to brown. Remove and cool.
- 3Preheat oven to 180 ° C. Put squash cubes in a packet of foil with the remaining olive oil, salt, pepper and chopped sage. Cook for 40 min. 1 hour or until tender. Remove and set aside.
- 4Grind the diced squash in the juicer along with cheeses, yogurt and the remaining eggs.
- 5Pour over pie dough. Bake until cuajados. Remove and serve with arugula, sliced almonds and balsamic vinegar.
- 6Jesus and Tere Gutierrez. Adapted. Photography: Catalina Riutort
Nutrition facts
Per serving
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Calories | Carbohydrates | Protein | Fat |
---|---|---|---|
887 | 69.2 | 30.2 | 55.6 |
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