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Pumpkin Pasticciaccio
Trieste (Friuli-Venezia Giulia) — Mother recipe · en it
A classic autumn dessert from Friuli Venezia Giulia, the Pumpkin Pasticciaccio is a rich and flavorful delight.
⏱️ 30 min prep + 35 min cottura · 4 porzioni · media
Ingredients
- 4 pumpkins
- 1 liter of milk
- 250 grams of sugar
- 2 eggs
- 100 grams of flour
- 100 grams of butter
- 100 grams of almonds
- 1 teaspoon of saffron
- 1/2 teaspoon of cinnamon powder
- 1/2 teaspoon of vanilla powder
- 100 grams of cocoa powder
Method
- Prepare the pumpkins by removing the tops and peeling the green parts. Cut them into cubes.
- In a saucepan, bring the milk, sugar, cinnamon, and vanilla to a boil. Add the pumpkins and cook for 20-25 minutes.
- In another bowl, mix the eggs, butter, flour, and sugar. Add the pumpkin mixture and stir well.
- Pour the mixture into a baking dish and add the almonds and cocoa powder.
- Make a buttered surface and place the baking dish in the oven at 356°F (180°C) for 30-35 minutes.
- Let it cool and serve either cold or warm.
The story
The Pumpkin Pasticciaccio is a culinary tradition dating back to the 19th century, particularly popular in the city of Trieste.
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