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Artusi’s butternut squash pie (torta di zucca gialla)

Artusi’s butternut squash pie (torta di zucca gialla)

Pies

This little-known recipe is a slight adaption from Pellegrino Artusi's 1891 “bible” of Italian cookery, "Science in the Kitchen and the Art of Eating Well." <br /> <br />Artusi calls it torta di zucca gialla, indicating that this pie is to be made with butternut pumpkin or squash. What makes this very different from North American style pumpkin pie is that it has no pastry base and the filling is made with almond meal (and therefore is gluten-free). It is a very moist pie with a pudding-like consistency.