Nonna Rosa Carmelo’s Amaretto Pumpkin Pie

Name: Nonna Rosa Carmelo’s Amaretto Pumpkin Pie (Crostata di Zucca all’Amaretto)
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: Butter, for preparing the pie plate; Butter, for preparing the pie plate; 4 ounces (113 g) amaretti cookies, plus more for garnishing; ¼ cup (30 g) all-purpose or 00 flour; ¼ cup (30 g) all-purpose or 00 flour; 2 tablespoons (14 g) slivered almonds; 1 teaspoon ground cinnamon; Pinch salt; ½ cup (1 stick, or 120 g) salted butter, melted; 1 can (15 ounces, or 425 g) pure pumpkin (not pumpkin pie filling); 1 can (15 ounces, or 425 g) pure pumpkin (not pumpkin pie filling); 8 ounces (225 g) almond paste; 1 cup (240 ml) heavy cream; ½ cup (120 g) packed brown sugar; 2 large eggs; 1 packet (½ ounce, or 15 g) Italian vanilla powder or 1 teaspoon vanilla extract; 2 teaspoons pumpkin pie spice; 1 cup (240 ml) heavy whipping cream; 1 tablespoon (15 ml) amaretto liqueur; 1 tablespoon (8 g) confectioners’ sugar; Splash vanilla extract

Crostata di Zucca all’Amaretto

Preparation info

Yield:
One

Difficulty
Easy
Ready in
1 hr 40

Appears in

Cooking with Nonna

By Rossella Rago

Published 2018

About

No Thanksgiving would be complete without a delicious pumpkin pie. My Zia Rosa was introduced to this iconic American dessert in 1966, when her American-born sister-in-law brought it over for Thanksgiving dinner. Over the years, Zia Rosa “Italianized” the classic filling with the addition of a splash of the amaretto liqueur that Zio Domenico loves too much. The plain crust has evolved as well, with the addition of almonds for crunch and swe

Ingredients

Europe
Americas
Italy
United States
Confectionery
Dinner
Pie
Vegetarian
Thanksgiving

Ingredients

Method