fruit · Holidays · Tarts

Pumpkin Pie Crostata

Pumpkin Pie Crostata

Busy, Busy, Busy posting week. Hello again lovey people. We’re continuing this week’s triple Thanksgiving post with this beauty: Pumpkin Pie Crostata. I literally didn’t know what to name it. It had a lot of the aspects of pumpkin pie, but it was a free form tart, which is technically a crostata or galette, so it’s a galette crostata pie? It confused me so much that I gave up half way into thinking up a name and just typed in what is was. The main thing to know about the recipe is that this is ridiculously cute and extremely yummy. Obviously I had to make the recipe mine and I wasn’t going to go out and spend a bunch of money on spices I wouldn’t use for another year so I had to do with what I had and it all worked out for the best.
Out of the plethora (that one’s for you Lexi) of recipes I saw, the cooking time was nearly that of a turkey and they all said it would be wet and move a bit in the middle after it was done cooking, I’m a neurotic freak who fears eating raw things so that wouldn’t do for me. I decided to add flour to the batter and to put less in each one to cut down the cooking time. I liked the way it all came out.
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When it came to free forming, that was a tricky part, I’m the type of person that will spend 30 minutes deciding how to free form something, but with pie crust you don’t have that type of time because you don’t want the butter in the crust to warm, so the best advice I can offer you guys is to fold quickly and pinch those edges tight to make sure they hold their form.
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Now, it’s time for us to be naughty, if you’re making the crust ahead of time and you stick it in the fridge in the morning, come back in the afternoon and it’s not rolling out easy enough for you, there’s a bad thing you can do that I’ve done many times and it has yet to hurt me. I nuke the dough for no more than 7 second in the microwave. It doesn’t stress me out much because before I bake the crostata I put it back in the fridge for about 30 – 45 minutes just to let everything re-firm up and to chill down as well. That’s just a hint of bad advice that can work out well at times.
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Well that’s all from here. I’m trying to get better at ending these post, because as my roommate/best friend tells me I’m also terrible at leaving conversations (I usually just stop talking and slowly walk away, but as an introvert I never know how to handle people and conversations in the first place.) Does anyone have any suggestions as a good send off? I hope you all enjoy the crostata and Thanksgiving!

Pumpkin Pie Crostata



1 1/4 c. (150 grams) Flour

3 tbsp. (42 grams) Sugar

1/4 tsp. (1 ml) Salt

8 tbsp. (1 sticks) (60 grams) Butter

3 tbsp. (45 ml) Cold Vodka (or water)

Pumpkin Pie Filling:

1/3 c. (65 grams) Sugar

1 tbsp. (14 grams) Cinnamon

1/2 tbsp. (7 grams) Nutmeg

1 tsp. (5 ml) Ground Ginger

8 oz. Pumpkin (226 grams) (not Pumpkin Mix)

1/2 + 1/8 c. (150 ml) Half and Half

1 egg

6 tbsp. (45 grams) Flour

Materials Needed:

1 large mixing bowl

Large cookie cutter

Cookie Sheet



Pie Crust:

  1. By Hand: In a large bowl; stir your dry ingredients (flour, sugar, salt) and mix.
  2. Crumble your butter into your flour mixture until you have a crumble texture with the butter the size of small peas.
  3. Add your vodka or water and with a fork pull the dough together. Use your hand at the last step to bring everything together completely.
  4. On a floured surface, roll out your dough until it’s about 1/8 inch (3 mm) thick and using a large cookie cutter, cut out rounds, you can pull your extra dough together and cut additional rounds out, until you make 12 circles.

Pie Filling:

  1. In a bowl, combine your sugar, spices, salt, pumpkin, liquids, flour and egg and stir until completely mixed.


  1. Using a tablespoon, put in about 2 – 3 tablespoons of pie filling into each tart crust, rustically fold your edges into your filling to make an open face tart. Put the pan in the fridge for 30-45 minutes. </li>
  2. Egg wash (milk with 1 tablespoon (15 ml) milk) your edges and sprinkle with cinnamon sugar (cinnamon powder with regular granulated sugar).
  3. Put in a 375 F/ 190 C oven for about 20 -30 minutes. Check on the crostata after 15 minutes just to make sure. Let cool and come to room temperature.
  4. Enjoy by alone or with some honey cinnamon whipped cream or a nice bowl of vanilla ice cream.


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