Italian pumpkin cake with amaretti

Ingredients

• 700 gHokkaido pumpkin, diced
• 200 mlmilk
• 40 gground almonds
• 200 gsugar
• 100 gcream or cream alternative (rice cuisine is used here)
• 50 gamarettini biscuits
• 2egg yolks
• 200 gplain flour
• 100 gsugar
• 1egg
• 75 gmargarine
• 1 sachetvanilla sugar
• 1 pinchsalt
• 1/2 sachetbaking powder

Instructions

1. 1

   Cook the pumpkin

   Put the diced pumpkin and milk in a saucepan and cook over a medium heat until the pumpkin is soft.

2. 2

   Simmer gently

   When the milk comes to the boil, stir, reduce the heat to low and cover the pan. Simmer, stirring from time to time to prevent the pumpkin from catching.

3. 3

   Heat the oven

   Meanwhile, preheat the oven to 180°C.

4. 4

   Make the base

   Mix all the base ingredients with a hand mixer or food processor until you have a fairly firm, biscuit-like dough. Press it into a greased and floured baking tin, bringing it up the sides; make sure there are no holes and that the sides are high enough to contain the loose filling.

5. 5

   Prepare the filling

   Purée the cooked pumpkin. Crush the amaretti in a food processor or inside a freezer bag until they have a texture similar to the ground almonds, then mix them with the pumpkin purée and the remaining filling ingredients.

6. 6

   Fill and bake

   Pour the filling into the pastry base and bake for about 30–40 minutes. The pastry should be lightly browned and the filling should no longer wobble when you gently shake the tin, much like a cheesecake.

7. 7

   Cool before slicing

   Leave the cake to cool a little before cutting so the filling can set.

What is Italian pumpkin cake with amaretti?

This is a pumpkin-filled cake with a firm pastry base, enriched with almonds and sweet amaretti biscuits. Its Italian character comes through in the almond flavour and the use of amaretti, while the soft pumpkin centre makes it a comforting bake.

This version works by combining smooth pumpkin purée with crushed biscuits and ground almonds, then baking it in a sturdy pastry shell. The contrast between the creamy filling and the crisp edges is the point.

Nutrition and macros by portion

The nutrition label shows one serving as written: 270 calories, 5g protein, 39g carbs, 10g fat.

The flour and sugars provide most of the carbohydrates, while the margarine, cream and almonds contribute much of the fat. Pumpkin, milk, egg and almonds contribute some protein; serve a slice with yoghurt or fruit if you want a more rounded plate.

The pumpkin filling

Soft pumpkin: cooking the cubes in milk makes them tender enough to purée smoothly. Keep the heat low after the milk boils and stir occasionally so the mixture does not catch.

Amaretti and almonds: crushing the biscuits to a fine, even texture helps them blend into the filling. Together with the ground almonds, they add a distinct almond note and body.

Building a secure pastry shell

Firm dough: the base should feel more like biscuit dough than a loose cake batter. Press it evenly into the tin so it can support the filling.

Raised sides: bring the dough up the edges and check for thin spots or holes before adding the filling. The filling is loose before baking, so gaps can let it escape.

How to check when it is baked

Colour: look for pastry that is lightly browned rather than deeply dark. The recipe gives a baking time of about 30–40 minutes, but use the visual and movement cues as well.

Centre: gently shake the tin; the filling should no longer wobble. It will continue to settle as the cake cools, so give it time before slicing.

Timing and preparation

While the pumpkin cooks, prepare the base and heat the oven to 180°C. This overlaps the work without changing the order of the recipe’s cooking stages.

Crush the amaretti while the pumpkin softens, then mix the filling once the pumpkin is puréed. Have the greased and floured tin ready before you assemble the cake.

Serving the cake

Let the cake cool until it holds its shape, then cut it into portions. It can be served on its own or with fresh fruit for a contrasting, lighter accompaniment.

The almond and pumpkin flavours also suit a spoonful of yoghurt alongside. Keep accompaniments simple so the amaretti remain noticeable.

Recipe notes & tips

• Stir the pumpkin as it simmers, especially around the bottom of the pan.
• Crush the amaretti finely so they distribute evenly through the filling.
• Grease and flour the tin before pressing in the dough.
• Make the pastry shell evenly thick and check carefully for holes.
• Use the wobble and colour cues as well as the stated baking time.
• Allow the cake to settle before slicing.

Variations

• Cream alternative: use the rice cuisine mentioned in the recipe instead of cream.
• Amaretti texture: leave a few slightly larger crumbs for more crunch.
• Tin shape: use a baking tin that allows the pastry to rise securely around the filling.
• Serving: add fresh fruit alongside a slice for a bright contrast.
• Almond flavour: serve with a small spoonful of yoghurt to complement the filling.

Common mistakes to avoid

• High heat while simmering: the milk can catch; lower the heat after it boils and stir occasionally.
• Thin pastry sides: filling may run out; bring the dough sufficiently high around the tin.
• Holes in the base: the loose filling can leak through; patch any gaps before filling.
• Coarse biscuit pieces: they may not blend evenly; crush the amaretti to a texture like ground almonds.
• Overbaking: the filling can lose its soft texture; remove the cake when the centre no longer wobbles and the pastry is lightly browned.
• Cutting too soon: the filling may not hold its shape; let the cake cool a little first.

How to store

Cover and refrigerate the cooled cake, and eat it within 3 days. Bring a portion to room temperature or warm it gently before serving.

Frequently asked questions