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Pumpkin-and-Ricotta Crostata

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Pumpkin-and-Ricotta 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
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