Name: Crostata di Zucca (Pumpkin “Pie” from the Po Valley)
Yield: Makes 8 to 10 servings
Cuisine: Italy
Ingredients: 1 large egg; 5 tablespoons unsalted butter; ¼ cup sugar; ⅛ teaspoon salt; 1¼ cups all-purpose flour; Pinch salt; 1 teaspoon ground cinnamon; ⅔ cup sugar; 1 fresh sugar pumpkin, about 2 pounds, or 1 can solid-pack pumpkin, 1 pound; ½ cup candied orange peel; ½ cup yellow cornmeal; 1 cup almonds, ground; 2 large eggs; 4 tablespoons unsalted butter, melted

Preparation info

Makes
8 to 10
servings

Difficulty
Medium

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.