List of Ingredients
- 3 1/2 CUPS of Italian 00 flour
- 3/4 LB. of pumpkin flesh
- 1 1/2 CUPS of butter
- 1 CUP of granulated sugar
- 6.5 OZ. of Taleggio cheese, cubed
- 1/3 CUP of cornstarch
- 1/4 CUP of cane sugar
- 2 of egg yolks
- 2 of oranges
- 1 of whole egg
- Pumpkin seeds, roasted and hulled
- Salt
Method
Cut the pumpkin into slices and place on a baking tray lined with parchment paper. Sprinkle with 3 tablespoons of cane sugar, the juice of 1 orange, and 1 1/2 tablespoons of butter in small lumps.
Bake at 340°F for 25 minutes. Remove from the oven and let cool. In a mixing bowl, mix the granulated sugar with the rest of the butter, the egg yolks, the whole egg, the grated rind of 1 orange, and a pinch of salt.
Sift the flour and starch and add to the mixture. Shape the dough into a ball and refrigerate for 1 hour (shortcrust pastry). Butter a pie tin (12 inch), then line it with parchment paper and butter this lightly as well.
Roll out 3/4 of the shortcrust pastry dough and cover the buttered pie tin with it. Pierce the bottom with a fork. Spread the pumpkin on top, followed by the diced Taleggio cheese. Roll out the rest of the dough (keep a small piece aside) and cover the pie, sealing the edges well.
Brush the surface of the pie with the cooking juices from the pumpkin. Using the small piece of dough set aside, form small balls and place them on top of the pie. Sprinkle with pumpkin seeds and the rest of the cane sugar.
Bake at 340°F for about 40 minutes. Remove from the oven and let cool before removing from the pie tin. Serve with a sprinkling of powdered sugar as desired.