The velvety combination of pumpkin and ricotta is studded with pine nuts for a scrumptious Thanksgiving crostata.
- 1 Disk Pasta Frolla
- All-purpose flour, for dusting
- Unsalted butter, softened, for pie plate
- 1 cup ricotta cheese, drained for 30 minutes in a cheesecloth-lined sieve set over a bowl
- 1/2 cup mascarpone cheese
- 1 can (15 ounces) solid-pack pumpkin
- 5 tablespoons sugar
- 1/4 teaspoon coarse salt
- Heaping 1/4 teaspoon freshly ground nutmeg
- 1/2 teaspoon pure vanilla extract
- 2 large egg yolks, lightly beaten
- 2 tablespoons pine nuts
- 1 large egg white, lightly beaten
Preheat oven to 350 degrees. Bring pasta frolla to room temperature. On a lightly floured surface, roll out dough to 1/4 inch thick. Transfer to a lightly buttered 10-inch pie plate. Use your fingertips to press dough against bottom and sides of dish until even. Trim edges; refrigerate scraps in plastic wrap until step 4.
Prick bottom of pastry shell all over with a fork. Bake until set and pale golden brown, about 15 minutes. Let cool on a wire rack. With a small knife, trim edge of shell where uneven to leave a 1/4-inch space between shell and top of dish.
Raise oven temperature to 375 degrees. Process ricotta in a food processor until smooth. Add the mascarpone, pumpkin, sugar, salt, nutmeg, and vanilla; process until well combined, about 30 seconds. Add yolks; process until combined, about 10 seconds. Pour into pastry shell.
Tear reserved chilled dough scraps into 1-inch pieces. On a lightly floured surface, gently roll pieces with your hands to make 1/4-inch-thick ropes. Gently press one long rope around top edge of shell (patch two ropes together, if necessary). Gently place other pastry ropes on top of filling to create a lattice pattern (ropes of all lengths can be used). Place 3 pine nuts in each square of lattice. Brush latticework with egg white.
Bake crostata until crust is golden brown and filling is set, about 40 minutes. Let cool on rack.