Torta Zucca e Amaretti

1: Clean the pumpkin, remove the skin, and cut it into cubes.

2: Melt a knob of butter in a pan and cook the pumpkin cubes over medium heat for about 15 minutes until soft.

3: Turn off the heat and let the pumpkin cool.

4: In a bowl, mix the ricotta, sugar, milk, and eggs well with a spoon.

5: Sift the flour and potato starch, and add them to the mixture in the bowl.

6: Mix everything thoroughly, then add the sifted baking powder and stir.

7: Crumble the amaretti roughly by hand.

8: Add the cooled pumpkin to the cake mixture and stir with a spatula.

9: Fold in almost all of the crumbled amaretti, saving a little for topping.

10: Pour the mixture into a well-buttered and floured springform pan and level the surface.

11: Top with the remaining amaretti and sprinkle with brown sugar.

12: Bake the cake in a preheated fan oven at 180°C for about 45 minutes, until cooked through.

13: Remove the cake from the oven and let it cool completely before taking it out of the pan.