Open Spicy Pumpkin Pie with Green TABASCO® Sauce

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

A wonderful complement for beef, poultry, fish, and seafood. This sauce is especially good in Mexican dishes: guacamole, tortilla, taquitos, and green salsa.

Ingredients

Pumpkin - 14.1 oz
Puff Pastry - 2 pieces
Ricotta cheese - 8.8 oz
Olive Oil - 1 fl oz
TABASCO® - 0 fl oz
TABASCO® - 0 fl oz
Pistachios - 0.9 oz
Arugula - 3.5 oz
Sage - to taste
Citrus Zest Mix - ½ piece
Meyer Lemon Juice - 0 fl oz

Step by Step guide

Step 1

Preheat the oven to 200/428°F in convection mode. Peel the pumpkin and cut it into cubes (1 cm). Place the pumpkin on a baking sheet. Drizzle with olive oil and bake for 20-30 minutes until tender.

Step 2

Cut the sheets of puff pastry in half. Make cuts around the perimeter of each of the four resulting rectangles, leaving 1 cm from the edges. Poke the pastry all over with a fork and bake for 15 minutes.

Step 3

In a bowl, mix the ricotta cheese, TABASCO® sauce, finely chopped sage leaves, and lemon zest. Remove the baked pumpkin and the pastry from the oven. Gently press the center of the baked pastry with the back of a spoon to create a well for the filling.

Step 4

Evenly spread the ricotta mixture in the center of the pastry. Top with the pumpkin, pine nuts, and bake the pie for another 10-15 minutes until the pastry is golden and crispy.

Step 5

In a bowl, mix the arugula, lemon juice, Green TABASCO®, and the remaining olive oil. Spread this mixture over the pie and let it sit for a bit before serving.