The pumpkin shortcrust pastry is a perfect base preparation for cookies and pies. A delicate, tasty pastry that pairs well with chocolate and any jam. The best pumpkin for this type of preparation is the Delica, to bake whole in the oven to obtain a drier puree. Take notes and jot down the recipe for pumpkin shortcrust pastry because many delicious ideas will come to use it!
For the recipe, I took inspiration from an idea in Serena Ioppolo’s book “In cucina con la food organizer” and made some changes to my liking.
Not to be missed
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients
- 2 1/4 cups all-purpose flour (Pasticceria Caputo)
- 3 1/2 oz pumpkin pulp
- 1 egg yolk
- 2/3 cup light brown sugar
- 10 tbsps butter
- 1 pinch cinnamon
- 1 pinch nutmeg
- 1/3 cup chocolate chips
- 1 1/4 tsp baking powder
Tools
- 1 KitchenAid Artisan Mixer
Steps
In the bowl of the stand mixer (you can also knead by hand or with a mixer) with the flat beater, add all the ingredients: flour, pumpkin pulp, egg yolk, sugar, diced butter, baking powder, spices, and chocolate chips, and mix until they are compact and well combined. Take the dough and work it on the worktop to form a slightly flattened rectangular block. Wrap it in plastic wrap and place it in the refrigerator for two hours. After the resting time, bring the dough back to the worktop and use it as desired for cookies or tart.
