Italianvegetarianvia groq
Roman Pumpkin Torta
A traditional Italian dessert made with a flaky crust and a creamy pumpkin filling.
⏱55 min🍽6 servings📊medium
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Ingredients
- ●1 small pumpkincanned or fresh
- ●1 sheet tortafrozen, thawed
- ●1/4 cup romanahoney
- ●1/4 cup di zuccacanned pumpkin puree
- ●1/4 cup all-purpose flourfor dusting
- ●1/4 cup butter, meltedfor brushing crust
- ●2 large eggsfor egg wash
- ●1 tablespoon sugarfor sprinkling
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Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Roll out torta sheet to a thickness of about 1/8 inch.
- 3
Transfer torta to a 9-inch round baking dish.
- 4
In a medium bowl, whisk together di zucca, romana, and sugar.
- 5
Add pumpkin to bowl and mix until well combined.
- 6
Brush melted butter around edges of torta.
- 7
Pour pumpkin mixture into torta.
- 8
Dust with flour and sprinkle with sugar.
- 9
Brush egg wash around edges of crust.
- 10
Bake for 35-40 minutes, or until crust is golden brown.
- 11
Let cool for 10 minutes before serving.