Pumpkin and Chocolate Brownie

Torta di Zucca (Pumpkin and Chocolate Brownie)

By Paola Pedergnana (Cristiano’s mamma).

You might enjoy this lesser-known recipe on our tour in Piedmont or other regions of Italy!


Ingredients for 8 people

  • 3 lb (1300 grams) of pumpkin or butternut squash
  • 1/4 cup of milk (use non-dairy milk for a vegan version of this dessert)
  • 1 and 2/3 of cup (200 grams) of cocoa powder
  • 2/3 of pound (300 grams) of amaretti
  • 1/3 of pound (150 grams) of cookies (such as friable slightly sweet biscuits)
  • 1 cup (180 grams) of sugar



  • Peel and dice the pumpkin and cook it in a pan with milk until it evenly melts
  • Crush together the cocoa powder, amaretti, cookies and sugar
  • Mix all together, pour into a tray (about 1/2-inch thick), and bake in the oven at 360F for about one hour


Buon appetito!


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