An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (4)
Pumpkin Pastry Cream Crostata
NUTRITION · PER SERVING120M COOK
CAL 17%·PRO 14%
CARBS 40G47% OF CAL
3G FIBER16G OTHER22G TOTAL SUGAR
FAT 18G47% OF CAL
9G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rustic Italian crostata with flaky pastry crust and spiced pumpkin pastry cream filling. A sophisticated alternative to traditional pumpkin pie.
dessertitalianbaked good⚙️ food processor🥧 baking dish🔥 ovenvegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1½-2 cups Pumpkin Pastry Cream
- 1¾ cups all purpose flour
- ½ cup granulated sugar (or caster sugar)
- 1 teaspoon baking powder
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- ½ cup + 2 tablespoons butter (room temperature - I use salted)
At a glance
PER SERVING · TIME 120M
CAL 17%·PRO 14%
CARBS 40G47% OF CAL
3G FIBER16G OTHER22G TOTAL SUGAR
FAT 18G47% OF CAL
9G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Cook
- 30m
- Sodium
- 144mg
- Total sugar
- 22g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 197mg
- Calcium
- 84mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 144MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.