🧡Pumpkin pie like you’ve never had it before — buttery crust, spiced filling, and a ricotta cream topping for that Italian flair! Perfect for you Thanksgiving gatherings. 🍂🇮🇹✨ @bilenasettepani #giallozafferanolovesitaly #pumpkinseason#pumpkinpie #thanksgiving Pie Dough 2¾ cups all-purpose flour (350g) 2 tablespoons sugar (25g) ¾ teaspoon salt (5g) 1¼ cups cold unsalted butter, cut into cubes (280g) 1 large egg 2 teaspoons cold water Pie Filling ¾ cup sugar (150g) 1 teaspoon ground cinnamon ½ teaspoon ground ginger ½ teaspoon ground cloves Pinch of salt 2 large eggs 1 can (15 oz) pumpkin purée 1 can (12 oz) evaporated milk Topping (Ricotta Cream) 1 cup whole milk ricotta (250g) ⅓ cup sugar (70g) ⅓ cup heavy cream (70g) Instructions: Mix flour, sugar, and salt. Cut in cold butter until crumbly. Add egg and water; mix just until dough forms. Chill for at least 1 hour. Roll out before using. For the filling, whisk together all ingredients until smooth. Pour into prepared crust. For the...