Crème Fraiche Pumpkin Crostata

Thanksgiving is just a few days away, and if you are looking for a different holiday dessert, this Pumpkin Crostata is perfect! It uses pumpkin in syrup, which we carry in the store. Give it a try, and let us know what you think!

Crème Fraiche Pumpkin Crostata                                          Serves 12

2 Crust pie dough – store bought or home made

1 jar Mymoune Pumpkins in Syrup – Pumpkin removed and chopped, reserve some liquid

1 8 oz. container of Crème Fraiche

1 egg

¼ cup of sugar

1 tsp. vanilla extract

Cinnamon

Sliced almonds or chopped pistachio (optional)

Preheat oven to 450 degrees.  Cover 2 baking sheets with parchment paper.  Mix crème fraiche, egg, sugar and vanilla in a small bowl until combined.

Roll each pie crust into a 14” circle and place on a baking sheet, pour half of the crème fraiche mixture in the center of each circle and spread with in 4” from the edge.  Sprinkle half of the chopped pumpkin over each tart, drizzle with some syrup and sprinkle lightly with cinnamon, and nuts if you are adding them. Fold up the sides of the dough to cover the edge of the filling, crimping roughly.  Refrigerate for 20-30 minutes to chill.  Bake for 15-20 minutes until bubbling, browned and set.