Pumpkin Savoury Tart and Seasoned Pumpkin Seeds

Halloween is around the corner. Last year, I forced Halloween on my colleagues, by buying a pumpkin and carving it, and organized a costume contest in my office. This year, since I’ve been working so much, I may not get organized in time. We’ll see today (when my colleagues may or may not guilt me into getting organized!) when I bring in the several pounds of pumpkin seeds I toasted this weekend.

You’ve seen a million recipes for pumpkin recently, but I can’t not add mine! Last year I explored two ways to use butternut squash with my Butternut Tomato soup and Butternut Hummus, but this time I’m sticking strictly to traditional pumpkin.

Pumpkin, Pancetta, Parmigiano and Pine Nut Savoury Tart

Pumpkin, Pine Nuts and Pancetta Savoury Torte

I’ve decided that S needs to have his own rating system so I can correctly judge how much he likes a dish I’ve made. Any ideas? I was thinking of forks or plates? His pleasure at this dish was hard to mistake, though. He declared this to be “one of the best things you’ve ever made” (liberal translation done by me), so I guess it would automatically get 4 forks/plates. The addition of the smoked pancetta gave it that extra goodness.

500g pumpkin, roughly cubed
100g smoked pancetta, chopped (bacon or ham are good substitutes)
3 eggs
1 small yellow or white onion
Handful pinenuts
Savoury pastry sheet (such as for a quiche)

Pumpkin ready for the Savoury Tart

  1. In a small frying pan, cook the chopped pancetta until desired texture is achieved (I like my pancetta very crunchy/well-cooked. Take off heat.
  2. Preheat oven to 350F (180C) Line small rectangular cake pan with parchment paper, or butter and arrange the savoury pastry dough in the pan.
  3. With 1 T. of the oil from the pancetta, chop the onion and saute. While the onion is cooking, roughly cube the pumpkin. When the onion starts to turn translucent, add the pumpkin chunks. Cook about 10-15, until the pumpkin will break down easily with spoon but is not mushy. Mix in pancetta until evenly distributed.
  4. In a separate bowl, beat the eggs with a splash of milk until frothy. Grate in a small amount of parmigiano and mix, adding fresh ground pepper.
  5. Spoon half of the pumpkin mix into the baking pan. Pour egg mix over, and then spoon the rest of the pumpkin mix in. Pinch the sides of the dough to create a border. Sprinkle a handful of parmigiano and then pinenuts on top, and cook in oven for about 40 minutes.

Pumpkin, Pancetta, Parmigiano and Pine Nut Savoury Tart Close-up

Cinnamon & Brown Sugar Spicy Pumpkin Seeds

I read an article months ago about how cinnamon and pumpkin were considered some of the most irresistible scents by men – what happens when you put both of them together?

4 cups pumpkin seeds
1/2c. brown sugar
2T. cinnamon
1 t. ground hot pepper
1 egg white
pinch salt

Preheat oven to 375F (180-200C). Line a baking sheet with parchment paper (or aluminum foil) for easy cleanup. In a bowl, whisk the egg white with the rest of the ingredients, until it gets slightly frothy. Mix pumpkin seeds in, using a spoon to make sure all of them are covered evenly. Spread out onto the baking sheet, as thinly as possible. Bake for 15 minutes, or until they start to brown.

I didn’t spread my seeds so thinly but they came out great anyway. Keep an eye on them and taste regularly to see if done.

I also made a salty version with the egg white, some lime juice, cracked pepper and sea salt, following the same methodology. I was definitely inspired by Heidi’s Toasted Pumpkin Seeds 3 ways post.

For some more pumpkin inspiration, check out the Blog Her’s excellent roundup of pumpkin recipes.

Cinnamon & Brown Sugar Spicy Pumpkin Seeds

About these ads


  1. says

    Pumpkin is my favorite veg and I’m always looking for new ways to prepare it. The tart looks amazing. As soon as I get my hands on some zucca, I’ll be trying this recipe. Thanks!

  2. says

    The tart sounds divine. Every Thanksgiving I leave room in my menu for one new dish, and I do believe this will grace my Thanksgiving table this year. Thanks for sharing!

  3. says

    I was reading this in my rss reader, thinking how delicious this sounded and that I must leave a comment. (Sometimes I’m so rushed I don’t take time to click through no matter how amazing the recipe sounds!) Then when I clicked through I noticed your link to the Blogher post! Thanks so much for the mention.

  4. says

    Ok, so not until this year have I realized one can actually EAT those stupid pumpkins that are overflowing the market. I’m slow — sometimes. This recipe looks like something I could get my hands dirty for. Rustic piece for a chilly fall day.


  5. kris says

    Hey Rosso! :o)

    Your photos are really amazing.. you should sell them (stock photos) or publish a cookbook or something! What kind of camera do you use?

  6. says

    The torte looks amazing and you seem pretty organized to me, having toasted all those pumpkin seeds over the weekend. I may or may not get geared up for Day of the Dead but Halloween? It’s too soon. Have a good one, though.

  7. says

    I’m a little late on this but at least I finally got through. For whatever reason, any feed other than blogger/blogspot just doesn’t go.

    BTW, the dog’s name is MADDIE, not Maggie. I was wondering who in the world were you talking about!!!

  8. Ms. Adventures in Italy says

    I developed a latent appreciation of pumpkin – now I really like cooking with it! Let me know how your versions of the tart come out!

    @kris – Check out my About page for info about my photos/camera!
    @Maryann – yes, I winged this one. It seemed like a great combo!

    Sorry, Rowena. :)

  9. says

    I just found your blog, and it looks great! I’m a big savory tart baker, and I love this recipe. It’s so lovely for Fall. I think I would try it with butternut squash and a whole wheat crust. I love the pancetta in there.

  10. Ms. Adventures in Italy says

    @Julie – Ciao and welcome!
    @justicia – We ate it fresh out of the oven, but I think it would be fine at room temperature.

Leave a Reply