Put this in your pumpkin pie pipe and smoke it. Or just use a wood fired oven and make this showstopper of a pumpkin crostata. A delicately charred, flaky pasty dough crust enfolds a uniquely caramelized pumpkin filling. Dust with powdered sugar and watch eyes pop wide open.
for the pâte brisée
- 2 ¼ cups all purpose flour, minus a little bit, shaken just below the rim
- 1 teaspoon salt
- 2 sticks (8 ounces) of cold unsalted butter, cut into ¼ inch cubes
- ¼ cup cold water
for the pumpkin filling
- 1 15 ounce can of pumpkin puree
- 1 14 ounce can of sweetened condensed milk
- ¾ teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 2 eggs
for the egg wash
- 1 egg
- ¼ cup cream or milk
powdered sugar, for finishing
- Day 1—Make the pâte brisée: In a food processor add the flour and butter cubes, pulse until butter is completely blended with the flour, stopping to scrape down the sides as necessary. Check that there are no visible pieces of butter, blend mixture more as needed. Add the water and mix until incorporated and dough comes together. Remove dough, roll into a tube and divide in half. Pat each piece into a 6-7 inch disc, wrap in plastic wrap and refrigerate for at least an hour or over night.
- Day 2—Preheat wood fired oven to 365°-400°F the best you can.
- Make the pumpkin filling: Add the pumpkin puree, sweetened condensed milk, spices, salt and egg to a bowl. Whisk just until thoroughly mixed.
- Make the crostata: On a floured work surface roll one disc into a large circle, about 12 inches and just under ¼ inch thick. Transfer the dough to the greased top of an upside down cast iron pan. Brush around the outside edge with egg wash, fold the edge over and crimp while pressing lightly to secure. Make sure there are no weak spots in the outside crust, you don’t want it to fail and spill the filling. Brush the crust with more egg wash and gently pour in the pumpkin filling, careful not to overfill.
- Bake the crostata: Bake in the wood fired oven for about 15-20 minutes, rotating frequently to avoid hot spots and to keep it from cooking too fast. Pull pan towards the oven opening if needed, we did this to avoid cooking too fast. Cool completely before transferring, dust with powdered sugar and serve.
- Home oven baking option: Preheat oven to 365° F, bake on the rack in the center of oven for 35-40 minutes.
- Freezing pâte brisée: The recipe makes enough dough for two crostatas. If you only want to make one you can freeze the other piece of dough wrapped in foil or a freezer bag for up to a month.
- Rest the dough: It’s always nice to make the dough in advance. If you don’t rest the dough it will shrink as it bakes altering the final shape and possibly break the outside crimp spilling the contents out. You don’t want that mess.
- Cooking crostata: Baking this in a wood fired definitely has its challenges, so do you best to control the temperate and stay close to continually monitor and adjust as needed. A spray bottle would help dampen the fire a bit if it’s getting to hot.
- Category: dessert
- Method: bake, wood fired
Keywords: Pumpkin crostata