Po Valley Pumpkin Pie
Submitted by tysbabe
Italian pumpkin pie from the Po Valley with pasta frolla crust, fresh pumpkin filling, ground almonds, cornmeal, and candied orange peel. A rustic Northern Italian autumn dessert.
YIELD
12 servingsPREP
30 minCOOK
60 minREADY
90 minThis Italian pumpkin pie is nothing like the American version. Hailing from the Po Valley in northern Italy, it wraps a pumpkin filling thickened with ground almonds and cornmeal inside a sweet pasta frolla crust. No evaporated milk, no pumpkin spice blend. Just pumpkin, cinnamon, and candied orange peel.
The pasta frolla is a classic Italian sweet pastry dough. You rub cold butter into the flour mixture until it stays powdery (not pasty), then bring it together with egg. It bakes up tender and cookie-like, sturdy enough to hold the dense filling without getting soggy.
Ground almonds and yellow cornmeal give the filling body and a slightly grainy texture that’s completely different from the smooth custard of an American pie. The candied orange peel scattered throughout adds bursts of bitter-sweet citrus that play beautifully against the earthy pumpkin.
Pro Tips
- If using fresh pumpkin, steam it until very tender and drain off excess water. Watery puree makes a soggy filling. Cook it down in a nonstick pan if needed.
- Chill the pasta frolla for a full hour. Warm dough cracks and sticks when you try to roll it.
- Oil your knife blade when chopping candied orange peel. It’s incredibly sticky and will gum up a dry blade.
- Bake in the lower third of the oven so the bottom crust crisps fully before the filling over-browns on top.
Variations
- Butternut squash version: Swap the pumpkin for roasted butternut squash for an even sweeter, silkier filling.
- Hazelnut instead of almond: Use ground hazelnuts in place of almonds for a more distinctly Northern Italian flavor.
Ingredients
Directions
For the Pasta Frolla: Combine the dry ingredients and mix well.
Rub in the butter until it is absorbed, making sure the mixture remains cool and powdery and does not become pastry.
Beat the egg and stir in with a fork.
Continue stirring until the dough holds together, then knead it briefly, just until smooth.
Shape into a disk, wrap in plastic, and refrigerate for at least 1 hour, or until firm.
For the Pumpkin Filling: Cut the pumpkin into 2-inch dice, scrape away the filaments from the inside and peel off the skin.
Steam the pumpkin over simmering water for about 40 minutes, until it is tender.
Purée the pumpkin in a blender or a food processor fitted with a metal blade; cool.
If the pumpkin purée is excessively watery, cook it, stirring constantly, over medium heat, preferably in a nonstick pan, to dry it out before proceeding.
Measure 2 cups of the pumpkin purée (a little more or less won’t matter) into a large mixing bowl.
Whisk in the salt, sugar, cinnamon, and eggs, one at a time.
Combine the ground almonds and cornmeal and stir into the pumpkin mixture.
Place the candied orange peel in a strainer, rinse under cold, running water, and chop it finely with a sharp knife.
(Oil the blade of the knife to prevent it from sticking to the peel.)
Stir the chopped peel into the filling, then fold in the melted butter.
To Assemble the Pie: Roll the dough out on a floured surface into a large disk, about 14 inches in diameter.
Fold the disk of dough in half and fit it into a buttered 9-by-2-inch deep layer cake pan.
Press the dough against the bottom and sides of the pan and trim the edges so they are even with the top of the pan.
Pour in the filling and spread it evenly. The filling will be about ½-inch lower than the top of the pan.
Fold the excess dough at the rim inward so that it makes a border about ½-inch wide at the edge.
Bake the pie in the lower third of a preheated 350℉ (180℃) oven for about 45 minutes, until the filling is set and the dough is a light golden color.
Cool the pie in the pan on a rack.
When the pie is completely cooled, place a flat plate or pan on top and invert.
Lift off the baking pan and replace it with a platter.
Invert again and remove the top plate or pan.
Keep the pie loosely covered at room temperature before serving.
Makes 10 servings.
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