In this pumpkin pie with Italian flavors, loosely arranged scraps of pasta frolla are draped over the filling to evoke a lattice design without any weaving. Pine nuts, clustered in groups of three, punctuate the grid.

　　

Ingredients

Makes one 10-inch crostata

　　

For the Crust

2 1/4 cups all-purpose flour, plus more for dusting

　　1/2 cup sugar

　　1/8 teaspoon salt

　　3/4 cup (1 1/2 sticks) plus 2 tablespoons cold unsalted butter, cut into small pieces, plus more for pie plate

　　1 large whole egg, lightly beaten, plus 1 large egg yolk, lightly beaten

　　1 teaspoon pure vanilla extract

　　1 tablespoon finely grated lemon zest

　　1 large egg white, lightly beaten, for egg wash

　　

For the Filling

1 cup ricotta cheese, drained 30 minutes in cheesecloth-lined sieve set over bowl

　　1/2 cup mascarpone cheese

　　1 can (15 ounces) unsweetened pumpkin purée

　　1/4 cup plus 1 tablespoon sugar

　　1/4 teaspoon coarse salt

　　1/4 heaping teaspoon freshly grated nutmeg

　　1/2 teaspoon pure vanilla extract

　　2 large egg yolks, lightly beaten

　　2 tablespoons pine nuts

　　

Step 1

Make the crust: Pulse flour, sugar, and salt in a food processor just until combined. Add butter; pulse until mixture resembles coarse meal.

　　

Step 2

In a bowl, whisk together whole egg, egg yolk, vanilla, and zest. Add egg mixture to bowl of processor; pulse just until dough begins to come together. Divide dough into 2 pieces, and gently press into flat disks. Wrap tightly in plastic. Refrigerate 1 hour or up to 1 day, or freeze up to 1 month (thaw in refrigerator before using).

　　

Step 3

Preheat oven to 350°F. Bring dough to room temperature. On a lightly floured surface, roll out 1 disk dough 1/4 inch thick. Transfer to a lightly buttered 10-inch pie plate. Press dough evenly into bottom and up sides of dish. Pierce bottom of shell all over with a fork. Trim excess dough flush with rim; refrigerate scraps in plastic wrap.

　　

Step 4

Bake until pale golden, about 15 minutes. Let cool on a wire rack. Raise heat to 375°F.

　　

Step 5

Make the filling: Process ricotta in a food processor until smooth. Add mascarpone, pumpkin, sugar, salt, nutmeg, and vanilla; process until well combined, about 30 seconds. Add egg yolks; process until combined, about 10 seconds. Pour into shell.

　　

Step 6

On a lightly floured surface, roll out remaining disk of dough, and divide into small pieces. Gently roll pieces with your hands to make 1/4-inch-thick ropes. Gently press 1 long rope around top edge of shell (patch 2 ropes together, if necessary). Gently place other pastry ropes on top of filling to create a lattice pattern. Place 3 pine nuts in each square of lattice. Brush pastry pieces with beaten egg white.

　　

Step 7

Bake crostata until crust is golden brown and filling is set, about 40 minutes. Let cool on a wire rack. Crostata can be refrigerated, wrapped in plastic, up to 1 day.

　　Martha Stewart's New Pies and Tarts