Torta Di Zucca – Ticino Pumpkin Pie #2


Rating: 3.53 / 5.00 (17 Votes)


Total time: 45 min

Servings: 1.0 (servings)

Ingredients:















Instructions:

Try this delicious cake recipe:

Peel the pumpkin, remove the seeds and cut into small pieces. Cook in a little salted water until soft, about 20 minutes. Drain and evaporate well. Whisk with a little bit of milk to a firm pulp. Grate the bread finely. Mix the bread, pumpkin puree, raisins, sugar, crumbled amaretti, orange juice and zest, rum and the pine nuts* well. Whip the egg whites to egg whites and fold into the mixture. Butter a wide gratin dish** well, pour in the pumpkin mixture. Bake at moderate temperature*** for 70-80 minutes. Cool in the form. The pumpkin pie should be served only on the 2nd day. Wrapped in aluminum foil, it will keep for about 1 week.

**: Cake springform pan

***: 175 degrees

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