Crostata di Zucca

Pumpkin “Pie” from the Po Valley

Preparation info

  • Makes

    8 to 10

    • Difficulty


Appears in

Great Italian Desserts

By Nick Malgieri

Published 1990

  • About

So different in flavor from an American pumpkin pie, this crostata uses the pumpkin in a similar manner, as a background for other flavors. The technique of folding the leftover dough around the edges to cover the top of the pie is an ancient one. Use a 9-inch pie pan if you want to avoid having to unmold the crostata.