Pumpkin and ricotta crostata

1 disk Pasta Frolla
All-purpose flour, for dusting
Unsalted butter, softened, for pie plate
1 cup ricotta cheese, drained for 30 minutes in a cheesecloth-lined sieve set over a bowl
1/ 2 cup mascarpone cheese
1 can (15 ounces) solid-pack pumpkin
5 tablespoons sugar
1 /4 teaspoon coarse salt
Heaping 1 /4 teaspoon freshly ground nutmeg
1/ 2 teaspoon pure vanilla extract
2 large egg yolks, lightly beaten
2 tablespoons pine nuts
1 large egg white, lightly beaten

Preheat the oven to 350 F. Bring the pasta frolla to room temperature. On a lightly floured surface, roll out the dough to 1/ 4 inch thick. Transfer to a lightly buttered 10-inch pie plate. Use your fingertips to press the dough against the bottom and sides of the dish until even. Trim the edges; refrigerate the scraps in plastic wrap until step 4.

Prick the bottom of the pastry shell all over with a fork. Bake until set and pale golden brown, about 15 minutes. Let cool on a wire rack. With a small knife, trim the edge of the shell where uneven to leave a 1/ 4 inch space between the shell and the top of the dish.
Raise the oven temperature to 375 F. Process the ricotta in a food processor until smooth. Add the mascarpone, pumpkin, sugar, salt, nutmeg, and vanilla; process until well combined, about 30 seconds. Add the yolks; process until combined, about 10 seconds. Pour into the pastry shell.
Tear the reserved chilled dough scraps into 1inch pieces. On a lightly floured surface, gently roll pieces with your hands to make 1/ 4 inch-thick ropes.
Gently press 1 long rope around the top edge of the shell (patch 2 ropes together, if necessary). Gently place other pastry ropes on top of the filling to create a lattice pattern (ropes of all lengths can be used). Place 3 pine nuts in each square of lattice. Brush the latticework with egg white.
Bake the crostata until the crust is golden brown and the filling is set, about 40 minutes. Let cool on a wire rack.