Torta di zucca
gourmet
Preparation time
25 minutiDifficulty
MediaCooking time
1 ora e 20 minutiServings
8La torta di zucca, conosciuta anche come pumpkin pie, è un dolce iconico che profuma di autunno e richiama le festività più calorose, come il Giorno del Ringraziamento negli Stati Uniti. Con il suo ripieno cremoso e speziato, questa torta è un abbraccio di sapori autunnali: la dolcezza naturale della zucca si sposa perfettamente con le spezie calde come la cannella, lo zenzero e la noce moscata. Ogni morso è un viaggio tra le foglie croccanti d'autunno, accompagnato da una crosta friabile che racchiude tutta la bontà della stagione.
Ingredients
- Pumpkin600 g
- Type 00 flour200 g
- Brown sugar150 g
- Fresh cream120 ml
- Butter100 g
- Granulated sugar70 g
- Eggs3 u (180 g)
- Ground cinnamon1 teaspoon
- Nutmegto taste
- Clovesto taste
- Fine saltto taste
- Gingerto taste
Procedure
0. Take 600 g of fresh pumpkin, cut it in half, remove the seeds and internal filaments. Cut the pumpkin into slices. It is not necessary to remove the peel before cooking.
1. Bake the sliced pumpkin in a preheated oven at 180°C for about 40-45 minutes until tender. If you prefer, you can steam it for 20-25 minutes.
2. Once cooked, let it cool slightly and remove the peel.
3. Place the pumpkin pulp in a blender and blend until smooth. You will need about 450 g of puree.
4. In a bowl, sift 200 g of 00 flour and add a pinch of salt. Add 100 g of cold butter cut into cubes and work it quickly with your hands or a cutter until you obtain a sandy mixture. Add 70 g of sugar and 1 egg. Knead quickly until you obtain a smooth and homogeneous dough.
5. Wrap the dough in cling film and let it rest in the fridge for 30 minutes.
6. In a large bowl, place the prepared pumpkin puree. Add 150 g of brown sugar, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground ginger, 1/4 teaspoon of grated nutmeg, 1/4 teaspoon of ground cloves and a pinch of salt. Stir well to combine everything.
7. Add 2 eggs, one at a time, mixing well after each addition. Pour in 120 ml of fresh liquid cream and mix until the mixture is creamy and smooth.
8. Remove the shortcrust pastry from the fridge and roll it out on a lightly floured surface until it is about 3-4 mm thick. Line a tart pan (diameter 24 cm) with the rolled out pastry, trimming off the excess along the edges. Prick the bottom with a fork to prevent it from swelling during baking.
9. Pour the pumpkin mixture into the shortcrust pastry base. Bake in a preheated oven at 180°C for about 50-60 minutes, or until the filling is firm and the crust is golden. Let the pie cool completely before cutting and serving.
10. If you want an extra touch, you can decorate the cake with whipped cream and a sprinkling of cinnamon as in the photo.
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Creation date Sep 15, 2024
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.