Serves 4

Prep time 90 minutes


350g 00 flour
120g yoghurt
120g brown sugar
60g cold butter
1 egg
1 pinch of salt

Ingredients For the Filling

250g pumpkin (peeled)
70g brown sugar
2 eggs
80ml yoghurt
Cinnamon powder
1 pinch of nutmeg


Mix the flour with butter and salt at low speed. Add the yoghurt, sugar and egg and knead quickly until you obtain a homogeneous mixture. Take it out of the bowl: if necessary, knead it briefly by hand, form the classic ball, wrap it in plastic wrap and let it rest in the fridge for 1 hour. Meanwhile, cut the pumpkin into cubes and steam it for 20 minutes.

Reduce it into a puree by crushing it with a fork and let it cool completely. Roll the dough to a thickness of about 5mm with a rolling pin. Arrange it in tart molds. Prick the base with a fork, place a sheet of baking paper on it and arrange the baking beans inside. Cook in the oven for 10 minutes at 180°C, then remove the paper and baking beans, and let it dry again in the oven for another 10 minutes at the same temperature.

In a bowl, whisk the pumpkin puree with brown sugar, eggs, yoghurt, nutmeg and cinnamon. Pour the mixture into the pastry shell and cook in the oven at 150°C, for about 50 minutes or at least until the filling appears very firm. Remove from the oven and let cool in the mould before serving.

Elisa Zucca

Elisa Zucca

Elisa is a freelance food photographer, stylist and reporter who found her passion for food while studying photography and desing in Milan.

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