Pumpkin and ricotta crostata from Martha Stewart's New Pies and Tarts: 150 Recipes for Old-Fashioned and Modern Favorites by Martha Stewart

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • micheleK on July 30, 2011

    The pastry would not stay together when I tried to move it to the pie dish. Ended up pressing pieces into the dish. Pastry shrunk on baking. Don't have access to canned pumpkin, so I steamed some pumpkin and placed it in a sieve to drain. Added 1 tsp pumpkin spice to ramp up the flavor. Texture of filling was very soft, but may firm on refrigeration. Good flavor and baked up nicely in 40 mins.

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Reviews about this recipe

  • Proud Italian Cook

    This is made with canned pumpkin, ricotta and mascarpone cheese flavored through out with vanilla and the spices in a pumpkin pie...I like all the warm flavors you get in pumpkin pie spice.

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