Pumpkin and Ricotta Crostata

Preheat oven to 450 degrees F. Using rubber spatula, stir first 5 ingredients in large bowl until smooth.

Roll out dough on lightly floured work surface to 11-inch round. Transfer dough to rimmed baking sheet. Spoon filling atop dough, leaving 2-inch border. Fold dough border over filling to form 7-inch round, pleating loosely and pinching to seal any cracks in dough.

Bake until filling is just set and dough is golden, about 20 minutes. Cool on rack 10 minutes. Dust with confectioners' sugar. Serve while still warm and aromatic.