Pumpkin pie

Rich in proteins, vitamins, trace elements..., the pumpkin also has the advantage of being very low in calories with only 30kcal for 100g, while being delicious. As this cucurbit is completely in season, let's get into the kitchen for a delicious autumn spread that is as colourful as it is tasty.


  • 2 large slices of organic sourdough bread
  • 50g organic walnut kernels
  • 15g butter x3
  • 1 tbsp. olive oil
  • 200-250g diced pumpkin
  • Rosemary
  • 2 organic "St Mamet"pear halves
  • 50g organic Roquefort cheese
  • 1 tbsp. honey
  • Flower of salt and freshly ground pepper


Heat a large frying pan over a high heat. When hot, melt 15g of butter and toast the walnuts, stirring often, until they turn a nice golden colour. Transfer to a plate and set aside.

Return the pan to the heat and heat the oil and 15g of butter. When the mixture becomes slightly frothy, add the diced pumpkin and fry for about 5 minutes, stirring regularly, until the pumpkin is cooked and lightly browned. Sprinkle with rosemary and season with salt and pepper.

Fry the pears cut into quarters quickly with 15g of butter until they are brown.

Preheat the oven to 220°C. Drizzle the bread slices with olive oil and place them in the oven to toast for a few moments, about 5-8 minutes.

Remove the sandwiches from the oven and top them with the pumpkin, pear, Roquefort and honey. Place in the oven for a few more minutes, until the cheese begins to melt.

Add the nuts, some herbs, adjust the seasoning and serve immediately.

To make this recipe you will need :



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