This Pumpkin Crostata is everything you need in a Pumpkin Pie, a flaky tasty crust with a creamy perfectly spiced pastry cream filling. It might even be your new favorite Thanksgiving Dessert!
A few days ago I posted a recipe for Pumpkin Pastry Cream that I based on my absolutely amazing Italian Pastry Cream, and to tell the truth it turned out so delicious, I actually had to stop myself from eating it all with a spoon. I must say I did let the Italian try a spoonful, and he was equally amazed!
Recipe Ingredients
For the Crostata Crust
- Flour – I like to use all purpose flour.
- Sugar – Granulated sugar is used or even a fine / caster sugar is works just as well if not better.
- Baking Powder – It helps to add flakiness to the crust.
- Egg – Eggs add structure, color and flavor to the crust.
- Egg Yolk – Because the yolk is a fat, it helps add flavor and bind the ingredients together.
- Butter – Aslo being a fat it add flavor and helps make a crust flaky.
For the Pumpkin Pastry Cream
- Pumpkin Puree – You can use homemade or store bought.
- Milk –
- Cream
- Egg Yolks
- Flour – You can substitute with cornstarch, this is added for thickening.
- Sugar
- Vanilla
- Cinnamon – To give it the pumpkin pie flavoring.
- Pumpkin Pie Spice – I also added this for flavoring.
How to Make Homemade Pumpkin Spice
Ran out of Pumpkin Pie Spice, this is a quick version to make your own, mix together 2 teaspoons cinnamon, 1 teaspoon of ground ginger, 1/2 teaspoon ground cloves and 1/4 teaspoon ground nutmeg (this can be double or tripled if you want).
Make sure to keep it in an air tight container in a dry area. It will keep for up to 6 months.
How to make a Pumpkin Crostata
First make the Pumpkin Pastry Cream, if you want the flavors to mingle even more than let the cream cool to room temperature, cover with plastic wrap, make sure the plastic is touching the cream and refrigerate for a couple of hours or even overnight. Bring the cream to room temperature, stir to combine and continue with the recipe.
While the pastry cream is cooling, make the dough, this dough can be made in a food processor or by hand, place the flour, sugar and baking powder in a larger bowl or the bowl of your food processor, whisk to combine.
Make a well in the middle (if in the bowl) and add the egg, yolk and butter, cut into small pieces, mix together with a fork, or pulse until almost combined.
Move the dough to a lightly floured flat surface and gently and quickly bring together to form a compact ball. If you are making it by hand you will need to knead it a bit longer to bring it together.
Wrap the dough in plastic and refrigerate for at least 30 minutes.
Remove the dough from fridge and knead the dough a couple of times to soften it up again on a floured surface. Dust the rolling pine with a little flour and roll out to 1/8″ thickness.
Transfer the dough to the prepared pie plate. Trim the dish of any extra dough. Prick the dough with the tongs of a fork, then spread the pastry cream on evenly on top.
With the extra dough make strips. I like to give them a fancy edging using my ravioli cutter.
Place them on top of the filling to create a lattice finish.
Brush the top of the pastry lightly with milk and bake. Let cool then slice, top with fresh whipped cream if desired.
Who invented the Crostata?
As the story goes, many believe the tart was created by a nun from the convent, San Gregorio Armeno. It is believed that the strips of pastry on the top of the pie represent the grates with which the cloistered nuns attended religious services.
Tips for making the best Crostata
- Make sure the ingredients are room temperature
- Use a little baking powder it helps make the crust even more flaky.
- Refrigerate the dough before rolling, it will make it easier to roll.
- Flour your surface and rolling pin before rolling the dough, that way it won’t stick.
- Don’t worry if your dough breaks while place in the pan, just use your fingers to stick it together.
- Prick the dough before adding the pastry cream with a fork, this helps release steam and prevents the dough from puffing up.
FAQs
Any leftovers should be covered in plastic and refrigerated. It will keep for up to 2-3 days in the fridge. You can bring it to room temperature before serving.
Cool the crostata completely, then wrap it in plastic wrap, then again in foil. Place in a freezer safe bag or container and freeze. It will last up to 3 months in the freezer. Thaw in the refrigerator. It’s not really a good idea to freeze the unbaked pie, as the pastry cream could separate.
Yes it can, it actually makes for a more flavorful pie. I like to make the dough and the cream the day before, store in the refrigerator until the next. Remove them from the fridge and just leave them on the counter for about 30 minutes and then put it together as per the recipe.
To tell the truth I am real lover of Pumpkin Pie but I have to say, this was actually better, and my Pie gets rave reviews! So I hope you give it a try and let me know what you think. Enjoy!
More delicious Crostate/Crostatas to try
- Italian Pistachio Ricotta Crostata
- Jam Filled Crostata/Italian Pie
- Homemade Italian Apple Crostata
- Italian Lemon Crostata
Pumpkin Pastry Cream Crostata
Ingredients
- 1½-2 cups Pumpkin Pastry Cream
FOR THE PUMKIN PASTRY CREAM use the whole recipe.
FOR THE CROSTATA DOUGH
- 1¾ cups all purpose flour
- ½ cup granulated sugar (or caster sugar)
- 1 teaspoon baking powder
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- ½ cup + 2 tablespoons butter (room temperature – I use salted)
Instructions
- Pre-heat oven to 350F (180C). Grease and flour an 8 or 9 inch (20-22 cm) pie plate.
- First make the Pumpkin Pastry Cream, if you want the flavors to mingle even more, then let the cream cool to room temperature, cover it with plastic wrap, make sure the plastic is touching the cream and refrigerate for a couple of hours or even overnight. Bring the cream to room temperature, stir to combine and continue with the recipe, or you can let the cream cool a bit before using.
- While the pastry cream is cooling, make the dough, this dough can be made in a food processor or by hand, place the flour, sugar and baking powder in a larger bowl or the bowl of your food processor, whisk to combine.
- Make a well in the middle (if in the bowl) and add the egg, yolk and butter, cut into small pieces, mix together with a fork, or pulse until almost combined.
- Move the dough to a lightly floured flat surface and gently and quickly bring together to form a compact ball. If you are making it by hand you will need to knead it a bit longer to bring it together.
- Wrap the dough in plastic and refrigerate for at least 30 minutes or even overnight.
- Remove the dough from fridge, knead the dough a couple of times to soften it up again. On a floured flat surface. Roll out to 1/8″ thickness.
- Transfer the dough to the prepared pie plate. Trim the dish of any extra dough. Prick the dough with the tongs of a fork, then spread the pastry cream evenly on top.
- With the extra dough make strips to create a lattice finish (see photos). Brush the top of the pastry lightly with milk and bake for approximately 25-30 minutes, if the crust is browning too much then cover with foil and continue baking. Let the crostata cool then slice, top with fresh whipped cream if desired. Enjoy!
Rose says
Hi, Rosemary,
I made this crostata over the weekend and it was absolutely delicious! The pumpkin pastry cream was wonderful! I’ll be making this again for our Thanksgiving dessert table. Another beautiful recipe, thank you! I hope you and your family have a wonderful Thanksgiving!
Rosemary says
Hi Rose, thanks so much, so glad you enjoyed it. Happy Thanksgiving to you and your family. Take care.