Pumpkin Pie ... la Crostata di Zucca
Total Steps
6
Ingredients
17
Tools Needed
8
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Un misurino d'olioIngredients
- butter for the pan
- powdered sugar
- a pinch clove powder
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger powder
- 1/2 teaspoon cinnamon powder
- 3 eggs
- 200 grams fresh cream
- 30 grams maple syrup
- 100 grams brown sugar
- 2 kilograms pumpkin
- 2 grams salt
- 250 grams flour
- 150 grams butter
- 100 grams sugar
- 2 egg yolks
- vanilla extract
Instructions
Step 1
Form a well with the flour and place the 100g sugar, 2g salt, 2 egg yolks, and 150g diced room temperature butter in the center.
Step 2
Quickly work the dough until you obtain a smooth, compact ball. Wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
Step 3
Slice the pumpkin without peeling it. Remove the seeds and filaments. Bake on a parchment-lined baking sheet at 180°C for 60 minutes. Remove from the oven and let it cool slightly. Cut the pumpkin into pieces and blend it. Add the brown sugar, spices (clove powder, nutmeg, ginger powder, cinnamon powder), 3 eggs, fresh cream, and maple syrup to the blended pumpkin. Blend again until the mixture is smooth.
Step 4
Roll out a portion of the pastry dough with a rolling pin (about 1/2 cm thick) and line the buttered tart pan (preferably a springform pan with a removable bottom). Fill the pie with the pumpkin mixture.
Step 5
Bake the tart for about 20 minutes at 200°C before decorating, to prevent the decorations from sinking into the filling. Remove from the oven, apply decorations (perhaps leaf shapes), and continue baking at 180°C for another 40 minutes.
Step 6
Let the tart cool completely, then sprinkle with powdered sugar before serving.