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Italian Pumpkin Pie
(Torta di Zucca)
(Makes one 9-inch pie)
Italian Pumpkin Pie - Torta di Zucca
Ingredients:
Crust:
1-1/4 cups flour
3 tablespoons granulated sugar
1/4 teaspoon salt
4 ounces cold unsalted butter, cut into 1/2-inch cubes
1 egg yolk
1 to 3 tablespoons heavy cream
Filling:
1-1/4 cups pumpkin puree
1 cup heavy cream
1/4 cup brown sugar
1/2 cup granulated sugar
12 amaretti cookies, finely crushed
1/3 cup Amaretto liqueur
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 eggs, slightly beaten
Sweetened whipped cream, for serving
Directions:
To make the crust:
Put the flour, sugar, and salt into a food processor bowl. Pulse to blend the ingredients. Add the butter cubes and pulse until incorporated into the flour. Add the yolk and 1 tablespoon of cream. Pulse a few times, adding additional cream a little at a time, until the mixture starts to come together. Remove the dough and shape into a disk.
Place the dough disk between 2 sheets of parchment paper or plastic wrap. Use a rolling pin to roll the dough into a round that is about 11-inches in diameter. Remove the dough from the paper or plastic wrap and place it into a 9-inch round tart pan with a removable bottom. Press the dough evenly on the bottom and up the sides of the pan. Don't worry if it tears a little, it can easily be patched. Any dough extending over the edges of the pan should be folded over, so that the edge of the crust is slightly thicker than the bottom crust. Refrigerate the tart shell while preparing the filling.
Preheat the oven to 425 degrees F.
To make the filling:
In a large bowl, whisk together all of the filling ingredients until the mixture is smooth and well combined. Remove the tart shell from the refrigerator and place it on a baking sheet. (This step to prevent the filling from overflowing in your oven.) Pour the filling into the tart shell.
Bake for 15 minutes at 425 degrees F, then reduce the temperature to 350 degrees F, and bake for an additional 30-35 minutes, or until a tester inserted in the center comes out clean. Remove from the oven and place on a wire rack to cool.
To serve:
Cut into wedges and top with a dollop of sweetened whipped cream.
Crust:
1-1/4 cups flour
3 tablespoons granulated sugar
1/4 teaspoon salt
4 ounces cold unsalted butter, cut into 1/2-inch cubes
1 egg yolk
1 to 3 tablespoons heavy cream
Filling:
1-1/4 cups pumpkin puree
1 cup heavy cream
1/4 cup brown sugar
1/2 cup granulated sugar
12 amaretti cookies, finely crushed
1/3 cup Amaretto liqueur
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 eggs, slightly beaten
Sweetened whipped cream, for serving
Directions:
To make the crust:
Put the flour, sugar, and salt into a food processor bowl. Pulse to blend the ingredients. Add the butter cubes and pulse until incorporated into the flour. Add the yolk and 1 tablespoon of cream. Pulse a few times, adding additional cream a little at a time, until the mixture starts to come together. Remove the dough and shape into a disk.
Place the dough disk between 2 sheets of parchment paper or plastic wrap. Use a rolling pin to roll the dough into a round that is about 11-inches in diameter. Remove the dough from the paper or plastic wrap and place it into a 9-inch round tart pan with a removable bottom. Press the dough evenly on the bottom and up the sides of the pan. Don't worry if it tears a little, it can easily be patched. Any dough extending over the edges of the pan should be folded over, so that the edge of the crust is slightly thicker than the bottom crust. Refrigerate the tart shell while preparing the filling.
Preheat the oven to 425 degrees F.
To make the filling:
In a large bowl, whisk together all of the filling ingredients until the mixture is smooth and well combined. Remove the tart shell from the refrigerator and place it on a baking sheet. (This step to prevent the filling from overflowing in your oven.) Pour the filling into the tart shell.
Bake for 15 minutes at 425 degrees F, then reduce the temperature to 350 degrees F, and bake for an additional 30-35 minutes, or until a tester inserted in the center comes out clean. Remove from the oven and place on a wire rack to cool.
To serve:
Cut into wedges and top with a dollop of sweetened whipped cream.
DESSERTS > PIES AND TARTS > ITALIAN PUMPKIN PIE
A traditional pumpkin pie is a favorite fall dessert but this recipe takes it up a notch by adding amaretti cookies and amaretto liqueur to the filling for extra flavor and changing the simple pie dough to a rich, buttery crust.
ALL THE ESSENTIAL PAN SHAPES FOR GREAT BAKING
Oven safe to 450 degrees Fahrenheit, this bakeware features long-lasting, nonstick inside and out to provide excellent food release with quick cleanup and silicone grips on the handles for a solid, comfortable grasp.
RELATED ITEMS
The silicone pastry/baking mat has measurements in centimeters and inches.
Great for rolling out a round of pie crust to fit your pie pan. Also, for this recipe, you can easily roll out a perfect 11-inch round of pastry dough.
Great for rolling out a round of pie crust to fit your pie pan. Also, for this recipe, you can easily roll out a perfect 11-inch round of pastry dough.
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