For the pumpkin pie, lay out the shortcrust pastry in the previously greased mold and turn the ends a little over the top of the mold.
Dice the pumpkin, fry in oil, add rosemary and season with salt and pepper. Spread the mixture on the dough.
Whisk the cream, eggs, milk and parmesan. Grate Gruyère cheese and add to the glaze. Season with salt and pepper and pour over the pumpkin mixture.
Bake the cake in the preheated oven at 180 degrees for 25 minutes.
Preparation Tip:
Those who wish can also prepare the pumpkin pie with feta cheese.
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