With the ingredients listed for the pastry prepare the dough as indicated in our recipe.

Once the short pastry is ready and will be rested in the refrigerator for at least 30 minutes, roll out with a rolling pin to a thickness of about half a centimeter. the obtained with short pastry, cover a baking sheet for cakes with a diameter of about 24 cm previously buttered and floured.

With a fork make small holes on the surface of the pastry to avoid the formation of bubbles during baking. For the same reason also cover the short pastry with a disc of baking paper. On baking paper put the chickpeas or dried beans. Then bake at 190 ° C for about 35 minutes.
While the pastry is cooked, start to prepare the filling.

In a pan, put the pulp of the pumpkin into cubes add the milk, the sugar and the inside of the vanilla bean (otherwise the teaspoon of vanilla extract). Cook the mixture, stirring occasionally until the pumpkin will be soft and. At this point with an immersion blender whisk well until the mixture is homogeneous.

Add 2 heaping tablespoons of frumina (used to to give consistency to the cream) and mix it well to avoid lumps. Put the mixture on the stove and cook until the filling appears creamy and dense (to see if it is ready to put a teaspoon of it on a plate, let it cool down and tilt the pot, if the filling does not spread then it is ready).

Let it cool and then add the ricotta cheese, mix everything very softly.
When the short pastry is cooked and cooled, remove the disc of baking paper with chick peas / beans and cover the surface of the pastry with the previously chopped amaretti (keep intact some amaretti for decoration).
Above this bed of amaretti pour the filling of pumpkin and ricotta, distribute it uniformly and bake again at 190 C for about 15 minutes.
Once baked and cooled decorate it to your taste with the cocoa powder and the amaretti.

This recipe comes from the desire to make a cake with what the winter garden gives us. The pumpkin pie with macaroons exalts one of the best vegetables in the wintery field. Not only that, the pumpkin pie with macaroons is a tribute to the Piedmont, wonderful region, where the pumpkin and amaretti embrace the wonderful filling for ravioli.
The pumpkin pie with macaroons are delicious!

A slice of pumpkin pie with macaroons provides about 410 calories. The energy that gives us is for 8% from protein, 37% from fat and 55% from carbohydrates. Thanks to Pumpkin is a good source of vitamin B12 and retinol.