Pumpkin Tart
- Vegetarian
- Energy Kcal 965
- Carbohydrates g 119.5
- of which sugars g 54.3
- Protein g 15.2
- Fats g 46.4
- of which saturated fat g 25.73
- Fiber g 2.9
- Cholesterol mg 337
- Sodium mg 170
- Difficulty: Easy
- Prep time: 60 min
- Cook time: 60 min
- Serving: 6
- Cost: Low
- Note + the resting time for the shortcrust pastry
PRESENTATION
Pumpkin crostata is like everything folks adore about autumn in Italy all wrapped up in one dish—cozy gatherings, Halloween fun, and that soft pumpkin aroma wafting from the oven. Not just any pumpkin tart, this starts with a frolla pastry. Only egg yolks get used, making it extra tender and buttery. Really good stuff. Plus, the dough has a hint of vanilla, so every bite smells special. Italians usually pick a firm pumpkin for this pumpkin crostata—keeps the filling from going soggy, which is great. You end up with something moist and flavorful, but never mushy.
In different regions, folks tweak it. Some toss in cinnamon or a handful of nuts; others might even swap in squash for pumpkin if that’s what’s around. And come Halloween? This pumpkin galette sports a spiderweb design with little almond spiders on top. Kids love decorating it, but truthfully, it fits right in at any fall gathering or lunch. Compared to an American rustic pumpkin pie, the Italian version feels a bit lighter and less sweet. More about the actual pumpkin flavor, really.
You'll find variations—savory pumpkin crostatas with cheese or herbs, or Italian pumpkin tart desserts with chocolate chips or candied fruit. Even though the spiderweb is playful for Halloween, the classic pumpkin crostata stays popular through Thanksgiving and beyond. Seriously good. People adore it for being simple, golden, and easy to tweak—add spices, try shapes, or go big on decorations.
It's the kind of dish that lands on family tables year after year, turning meals into little celebrations of autumn with those sweet and tender bites everyone waits for. So, whether it’s part of your fall dessert recipes lineup or just something to bake on a rainy weekend, this pumpkin crostata makes autumn feel way more special and cozy. Cannot go wrong.
You might also like:
INGREDIENTS
- Ingredients for the crust
- Type 00 flour 4 cups (500 g)
- Butter 1.1 cups (250 g)
- Egg yolks 4
- Powdered sugar 1 ¾ cup (200 g)
- Fine salt to taste
- Vanilla extract to taste
- for the filling
- Brown sugar 0.3 cup (70 g)
- Eggs 1 - large
- Marsala all'uovo wine 1 small glass
- Fresh liquid cream ¾ cup (180 ml)
- Cinnamon powder to taste
- Nutmeg to taste
- Fresh ginger to taste - for grating
- Pumpkin 4 ¼ cups (800 g) - (already cleaned)
How to prepare Pumpkin Tart
To prepare the pumpkin tart, start with the crust: place the flour, cold refrigerator butter, and a pinch of salt in a food processor, then blend until you get a sandy, floury consistency 1. Now transfer the mixture onto a work surface, forming the classic "fountain," then add the powdered sugar 2 and vanilla extract (the tip of a teaspoon will be enough) 3.
and the yolks 4. Knead with your hands for a few minutes 5 until you get a soft and compact dough 6. Form a ball, wrap it in plastic wrap, and let it rest in the refrigerator for at least half an hour (for more details on how to make shortcrust pastry, Shortcrust pastry).
Clean the pumpkin, remove the seeds and skin, then cut it into chunks and cook it in a preheated oven at 392°F, covered with aluminum foil, for 45 minutes, or until it is softened 7. After the necessary time has passed, transfer the pumpkin to a bowl and mash it well with a spoon or fork 8, add the brown sugar 9.
the egg 10 and then the fresh cream 11. Finally, add the cinnamon and nutmeg 12.
then the Marsala and some freshly grated ginger 13. Mix carefully, then transfer the obtained cream to a saucepan and thicken it over low heat for about 5-10 minutes, stirring frequently 14. Take the shortcrust pastry out of the refrigerator, transfer it to the floured work surface, and roll it out with a rolling pin 15 until you get a layer about 1/5 inch thick.
then spread it in a 10-inch buttered and floured mold. Prick the bottom of the crust with the tines of a fork 16 then pour in the pumpkin cream 17. With the remaining shortcrust pastry, prepare strips 18.
to create a web design 19, then shape two spiders 20: form four balls, two larger for the body and two smaller for the head, and place them on the web. Bake the tart in a preheated hot oven at 392°F for the first 20 minutes, and then at 356°F for another 30 minutes; if the tart browns too much, cover the mold with aluminum foil and finish baking. After the necessary time, remove the tart from the oven, let it cool completely, and then decorate the spiders with almond slivers to form the legs 21.