Pumpkin and Ricotta Crostata

  • Active Time 15m
  • Total Time 45m

Serves 8


  • 1/2 cup pumpkin or squash puree
  • 1/2 cup (4 ounces) ricotta cheese, drained in a fine mesh colander to eliminate
  • excess moisture
  • 1/4 cup sugar
  • 2 large egg yolks
  • 1/8 teaspoon pure almond extract
  • 9 to 10 ounces Tender Tart Dough (see recipe)
  • Confectioners' sugar

Companion recipe: Tender Tart Dough


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.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 4258

nutrition information per serving

229 calories; 14g total fat; 89mg cholesterol; 30mg sodium; 22g carbohydrates; 1g fiber; 4g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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