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Pumpkin-and-Ricotta Crostata
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The velvety combination of pumpkin and ricotta is studded with pine nuts for a scrumptious Thanksgiving crostata.
Ingredients
- 1 Disk Pasta Frolla
- All-purpose flour, for dusting
- Unsalted butter, softened, for pie plate
- 1 cup ricotta cheese, drained for 30 minutes in a cheesecloth-lined sieve set over a bowl
- 1/2 cup mascarpone cheese
- 1 can (15 ounces) solid-pack pumpkin
- 5 tablespoons sugar
- 1/4 teaspoon coarse salt
- Heaping 1/4 teaspoon freshly ground nutmeg
- 1/2 teaspoon pure vanilla extract
- 2 large egg yolks, lightly beaten
- 2 tablespoons pine nuts
- 1 large egg white, lightly beaten
Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 252 % Daily Value *
- Total Fat: 19 g 29.08%
- Saturated Fat: 10 g 48.64%
- Trans Fat: 0 g %
- Cholesterol: 51 mg 16.94%
- Sodium: 104 mg 4.33%
- Calcium: 115 mg 11.55%
- Potassium: 51 mg 1.47%
- Magnesium: 0 mg 0%
- Iron: 1 mg 4.69%
- Zinc: 0 mg 0%
- Total Carbohydrate: 16 g %
- Dietary Fiber: 2 g 8.48%
- Sugar: 8 g
- Protein: 8 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 141.49%
- Vitamin C 0.88%
- Vitamin D 0.78%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat3
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch1
- Exchange - Vegetables0
- Exchange - Lean Meat1
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
