Pumpkin pie

Pumpkin Pie, or torta di zucca in Italian, is a classic American autumn dessert, but I can give you a version with an Italian twist! Let’s look at the ingredients and preparation together.

Ingredients

• 1 roll of shortcrust pastry (or, for an even more Italian touch, pasta frolla)
• 800g of cooked and pureed pumpkin flesh
• 200g of brown sugar
• 250ml of fresh cream
• 3 large eggs
• 1/2 teaspoon of salt
• 1 teaspoon of ground cinnamon
• 1/2 teaspoon of ground ginger
• 1/4 teaspoon of ground cloves
• 1/4 teaspoon of grated nutmeg

Preparation

1. Preheat the oven to 180 °C.
2. Roll out the shortcrust pastry in a pie tin, prick it with a fork, and pre-bake for 10 minutes.
3. Meanwhile, in a large bowl, mix the pumpkin puree with the brown sugar, cream, eggs, and salt until you have a smooth mixture.
4. Add the cinnamon, ginger, cloves, and nutmeg, and mix well.
5. Pour the filling over the pre-baked pastry base and level the surface.
6. Bake the pie for about 50 minutes or until the filling has set and the surface is golden-brown.
7. Let cool completely before serving. For a final touch, you can garnish with whipped cream or a dusting of cinnamon.

Curiosity

Pumpkin Pie is a real institution during the Thanksgiving holiday in the United States. The pumpkin traditionally used is the “pumpkin pie” variety, sweeter and less watery, but you can also use the classic Italian pumpkin, such as the delica variety, which is dense and sweet.

I recommend serving this dessert with a nice glass of Vin Santo or an Italian amaro to balance the sweetness and add an extra local touch to the American dessert. Enjoy your meal!