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    Home / Recipes / Course / Dessert

    4 Oct 5, 2011 Dessert  |   Jump to Recipe

    Pumpkin Ricotta Crostata

    Pumpkin Ricotta Crostata

    This post may contain affiliate links.

    Several weeks ago, a friend of mine from high school requested on my Facebook page that I share a recipe for a fancy pumpkin pie.  Later that day, I was browsing the cookbook section of Williams-Sonoma and surprisingly, I saw this gorgeous recipe for a Pumpkin Ricotta Crostata in a Martha Stewart cookbook.  Flavored with pumpkin, nutmeg, lemon and vanilla, this rich and creamy crostata is exactly what I was looking for.  It captures the spirit of pumpkin pie packaged in decorative, flavorful pastry deliciousness.  I hope she approves 🙂

    If you would like me to feature a certain type of recipe on Kitchen Konfidence, please feel free to contact me on my personal Facebook page or on the KK fan page.  Many of my updates on Facebook are public (and open to comments), so you are welcome to subscribe if that’s your thing!  Now, on to the recipe…

    Spreading Pumpkin Mixture

    A silky mixture of pumpkin, ricotta and mascarpone gets spooned into a prebaked shell.  Flecks of lemon zest distributed through the crust lend a brightness to the crostata, lifting up some of the heavier flavors.

    Pumpkin Lattice

    Dough ropes are carefully pressed into the filling giving the appearance of a traditional lattice.  Given that crostatas are typically a rustic pastry, I didn’t worry too much about perfection or precision.  I urge you to do the same!

    Pumpkin Ricotta Crostata

    Pumpkin Ricotta Crostata

    Pumpkin Ricotta Crostata

    by Brandon Matzek
    Adapted from here.
    No ratings yet
    Print Recipe Pin Recipe
    Servings 8 servings

    Ingredients
      

    For the crust:

    • 3/4 cup 1 1/2 sticks plus 2 tablespoons cold unsalted butter, plus more for greasing
    • 2 1/4 cups all-purpose flour, plus more for dusting
    • 1/2 cup white sugar
    • 1/8 teaspoon fine grain sea salt
    • 1 large egg, plus 1 large egg yolk, lightly beaten together
    • 1 teaspoon vanilla extract
    • 1 tablespoon finely grated lemon zest
    • 1 large egg white, lightly beaten, for the egg wash

    For the Pumpkin Ricotta filling:

    • 1 cup ricotta cheese
    • 1/2 cup mascarpone cheese
    • 1 15 oz. can unsweetened pumpkin puree
    • 1/4 cup plus 1 tablespoon white sugar
    • 1/2 teaspoon kosher salt
    • A heaping 1/4 teaspoon freshly grated nutmeg
    • 1/2 teaspoon vanilla extract
    • 2 large egg yolks, lightly beaten
    • 2 tablespoons pine nuts, for garnish

    Instructions
     

    • Cut butter into cubes, place in a small bowl then transfer to the freezer to chill. Let chill for at least 15 minutes. While the butter is chilling, add flour, white sugar and fine grain sea salt to a food processor, pulsing to combine. Add chilled butter then pulse until mixture resembles coarse meal.
    • In a small bowl, whisk together whole egg, egg yolk, vanilla and lemon zest. Add the egg mixture to the food processor. Pulse just until the dough starts coming together. Turn the dough out onto a work surface (I use my silpat) and shape into a large ball. Divide the ball into two even pieces then form each piece into a flat disk. Wrap each disk in plastic then refrigerator for at least 1 hour (up to 1 day).
    • While the dough is chilling, line a basket strainer with a layer of cheesecloth then set over a bowl. Place ricotta cheese in the strainer and let drain until ready to use (at least 30 minutes).
    • Preheat oven to 350°F. Lightly grease an 8 by 11 tart pan with butter (or a 10 inch pie plate).
    • Take one dough disk from the refrigerator and let warm on the countertop for 5 minutes. On a lightly floured surface, roll out the disk to a 1/4 inch thickness. This is a fairly wet dough so you may need to lightly sprinkle dough and surface with extra flour if you find that it is sticking. Transfer the dough to the tart pan, pressing the dough evenly into the bottom and up the sides. Trim excess dough from the sides. You want the crust to be flush with the edge of the tart pan. Use the scraps to patch any thin or broken areas. Refrigerate the remaining scraps in plastic wrap. Using a fork, pierce the bottom of the shell all over.
    • Bake the crust until pale golden (about 15 minutes). Let cool on a wire rack. Increase the heat to 375°F.
    • While the crust is cooling, prepare the filling. Add drained ricotta to a food processor, processing until smooth. Add mascarpone cheese, pumpkin puree, white sugar, kosher salt, nutmeg and vanilla. Process until well combined (about 30 seconds). Add egg yolks, processing until combined (about 10 seconds). Pour filling into cooled crust and smooth out into an even layer.
    • Take second dough disk from the refrigerator and set on a lightly floured work surface. Pinch off a small piece of dough then gently roll with your hands to make a 1/4 inch thick rope. Place the rope diagonally across the filling from one corner to the edge. Continue this process to create a lattice pattern (see pictures above). Place three pine nuts in alternating squares of lattice. Brush pastry ropes with beaten egg white.
    • Bake crostata until the crust is nice and golden brown and the filling is set (about 40 minutes). Let cool on a wire rack before serving.
    Tried this recipe?Tag @brandiego on Instagram so I can check it out!

     

     

    4
    Brandon and Federico
    Brandon

    I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!

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    Categories: Dessert Tags: butter, eggs, flour, lemon, mascarpone, nutmeg, pine nuts, pumpkin, ricotta, sea salt, sugar, vanilla

    Reader Interactions

    Comments

    1. eliotseats says

      October 6, 2011 at 1:51 am

      This looks beautiful.  I am thinking how impressed my family will be if I bring this out for Thanksgiving.

      Reply
    2. Wickedpies says

      October 5, 2011 at 7:27 pm

      WOW! That looks perfectly yummy! I want to make it asap so I can try it.

      Reply
    3. Averie says

      October 5, 2011 at 8:07 pm

      Gorgeous lattice work on this, Brandon…wow!

      Reply
      • Brandon @ Kitchen Konfidence says

        October 13, 2011 at 2:00 pm

        Thanks Averie.  Was a bit of a challenge, but I got the hang of it after the first two strands.

        Reply
    4. Nancy Buchanan says

      October 7, 2011 at 1:32 am

      Brandon,

      This looks fabulous and I am sure it tastes delicious – I am sure your friend approved!!

      Reply
    5. Nancy Buchanan says

      October 7, 2011 at 1:32 am

      Brandon,

      This looks fabulous and I am sure it tastes delicious – I am sure your friend approved!!

      Reply
      • Brandon @ Kitchen Konfidence says

        October 13, 2011 at 1:59 pm

        She did approve 🙂  Thanks Nancy!

        Reply
    6. Anna says

      October 7, 2011 at 12:45 pm

      Your pumpkin recipe is so gorgeous. October is really pumpkin season. I have collected a lot of pumpkin pies to make this season, but I am really in love with the combination (cheesy and a bit of lemon) of this so I might do this first…

      Reply
      • Brandon @ Kitchen Konfidence says

        October 13, 2011 at 1:59 pm

        Please let me know how it turns out!

        Reply
    7. Ali says

      October 7, 2011 at 7:31 pm

      Its finally here the pumpkin season, your ricotta crostata looks promising, I’d really love to try this. Love the photo, happy halloween 🙂

      Reply
    8. Amanda : Grace & Gusto says

      October 10, 2011 at 9:17 pm

      This. Is. Gorgeous. I now know what I’m bringing to the table for Thanksgiving. Pumpkin pie is my favorite. I’ve never seen such an elegant version, thank you!

      Reply
      • Brandon @ Kitchen Konfidence says

        October 13, 2011 at 1:58 pm

        Thanks Amanda!  I am planning on making this for Thanksgiving as well!

        Reply
    9. Juan Haffer says

      October 11, 2011 at 6:06 pm

      Looks like a great way to enjoy fall whilst it’s still here 🙂 

      Reply
    10. Spike says

      October 17, 2011 at 4:48 pm

      looks so beautiful. I’m putting this one on my thanksgiving baking list!

      Reply
    11. Lauren at Keep It Sweet says

      October 28, 2011 at 5:16 pm

      This looks beautiful and delicious!

      Reply
    12. RavieNomNoms says

      October 28, 2011 at 6:00 pm

      That looks amazing!! Wowza

      Reply
    13. Cucina49 says

      October 28, 2011 at 8:25 pm

      Wow, that’s gorgeous–a rustic dessert that’s fit for company!

      Reply
    14. Kimberly (unrivaledkitch) says

      October 28, 2011 at 9:21 pm

      I just looked at that on top picture and said Oh wow out loud

      So beautiful and looks just amazing. Thanks for sharing, I’ll have to try it out sometime 🙂

      Reply
      • Brandon Matzek says

        November 3, 2011 at 2:15 pm

        Haha! Thanks so much Kimberly 🙂

        Reply
    15. Elyse @The Cultural Dish says

      October 28, 2011 at 10:25 pm

      Oh you have definitely been buzzed! This looks amazing!

      Reply
      • Brandon Matzek says

        November 3, 2011 at 2:15 pm

        Thanks Elyse!!

        Reply
    16. Grubarazzi (@Grubarazzi) says

      October 29, 2011 at 9:20 pm

      LOVE!

      Reply
    17. michelle says

      November 3, 2011 at 4:07 pm

      amazingly beautiful! I love the pine nut accents!

      Reply
    18. Peggy says

      November 7, 2011 at 11:29 am

      This is definitely one of the fanciest pumpkin pies I’ve ever seen!

      Reply
    19. Mary says

      November 26, 2011 at 7:14 pm

      I made this for Thanksgiving. I had to fight with that wet dough a little bit. The crostata was delicious and it was a big hit. Thank you for posting this. It will definitely go into my dessert repertoire.

      Reply
      • Brandon Matzek says

        December 5, 2011 at 12:43 am

        Yes, I remember having a little trouble rolling it out; however, it’s very easy to patch up. Glad you enjoyed!

        Reply
    20. [email protected] says

      February 10, 2012 at 7:02 pm

      Pumpkin is one of my favorite ingredients, so I am always looking for new ways to use it. Thanks for the lovely recipe.

      Reply
      • Brandon Matzek says

        February 10, 2012 at 10:06 pm

        You’re welcome!

        Reply

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    Brandon and Federico

    I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read More…


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