Pumpkin pie with amaretti (macaroons)
A delicate cream of pumpkin soup, the flavor of amaretti the crunchy crispness of the pastry are the three elements that characterize the pumpkin pie and macaroons. The pumpkin pie is a sweet and delicious amaretti and delicate that enhances one of the products of the winter. Perfect for a tea or to conclude with a Sunday lunch taste, the pumpkin pie and amaretti will be loved by your guests.
recipe given by our chef at .
For the pastry
250 g white flour + 50 g starch
150 g butter
100 g granulated sugar
2 egg yolks
a pinch of salt
For the filling
200 g granulated sugar
700 g pumpkin pulp
250 g ricotta cheese
400 ml milk
2 tablespoons frumina
1 vanilla bean (or a teaspoon of vanilla extract)
100 g amaretti
Unsweetened cocoa powder
These ingredients are able to feed: 8-10persons
- This course is: Dessert
- Difficult to prepare: EASY
- is a typical course made in: ITALIA
- You should drink:
- The time to prepare this course is: , and cooking time is:
With the ingredients listed for the pastry prepare the dough as indicated in our recipe.
Once the short pastry is ready and will be rested in the refrigerator for at least 30 minutes, roll out with a rolling pin to a thickness of about half a centimeter. the obtained with short pastry, cover a baking sheet for cakes with a diameter of about 24 cm previously buttered and floured.
With a fork make small holes on the surface of the pastry to avoid the formation of bubbles during baking. For the same reason also cover the short pastry with a disc of baking paper. On baking paper put the chickpeas or dried beans. Then bake at 190 Â° C for about 35 minutes.
While the pastry is cooked, start to prepare the filling.
In a pan, put the pulp of the pumpkin into cubes add the milk, the sugar and the inside of the vanilla bean (otherwise the teaspoon of vanilla extract). Cook the mixture, stirring occasionally until the pumpkin will be soft and. At this point with an immersion blender whisk well until the mixture is homogeneous.
Add 2 heaping tablespoons of frumina (used to to give consistency to the cream) and mix it well to avoid lumps. Put the mixture on the stove and cook until the filling appears creamy and dense (to see if it is ready to put a teaspoon of it on a plate, let it cool down and tilt the pot, if the filling does not spread then it is ready).
Let it cool and then add the ricotta cheese, mix everything very softly.
When the short pastry is cooked and cooled, remove the disc of baking paper with chick peas / beans and cover the surface of the pastry with the previously chopped amaretti (keep intact some amaretti for decoration).
Above this bed of amaretti pour the filling of pumpkin and ricotta, distribute it uniformly and bake again at 190 C for about 15 minutes.
Once baked and cooled decorate it to your taste with the cocoa powder and the amaretti.