Best 2 Pumpkin Pie Ricotta Recipes

Indulge in the symphony of flavors in this enticing pumpkin pie with ricotta, a delectable treat that harmonizes the richness of pumpkin with the velvety smoothness of ricotta cheese. This culinary masterpiece features a flaky, golden crust that encases a luscious filling of pumpkin puree, ricotta, cream, eggs, and an array of spices, resulting in a pie that is simultaneously creamy and light, with a delightful hint of nutmeg and cinnamon. Elevate your dessert game with two additional variations: a gluten-free pumpkin pie with ricotta for those with dietary restrictions and a vegan pumpkin pie with ricotta, catering to plant-based preferences. Each recipe offers a unique interpretation of this classic dessert, ensuring that there's something for everyone to savor.

Here are our top 2 tried and tested recipes!

PUMPKIN PIE RICOTTA

Pumpkin Pie Ricotta image

I found this recipe on Pam Tremble's My Protein Book. I have not tried this recipe, but I'm posting this for safe keeping.

Provided by internetnut

Categories Dessert

Time 15m

Yield 4-5 serving(s)

Number Of Ingredients 5

Ingredients

1/4 cup canned pumpkin
1/4 cup ricotta cheese
2 tablespoons matrix protein powder
1 teaspoon Splenda sugar substitute
1/4 teaspoon pumpkin pie spice

Steps:

Mix all together until smooth.
Dig in!

Nutrition Facts : Calories 32.3, Fat 2, SaturatedFat 1.3, Cholesterol 7.8, Sodium 49.9, Carbohydrate 1.8, Fiber 0.5, Sugar 0.6, Protein 1.9

RICOTTA PUMPKIN PIE

Ricotta Pumpkin Pie image

I do not remember where I found this recipe but its yummy for those who love Ricotta cheese & Pumpkin.

Provided by Marie Crivello

Categories Pies

Time 1h15m

Number Of Ingredients 9

Ingredients

1 unbaked pie shell
2 eggs
1 c ricotta cheese
16 oz can pumpkin
3/4 -1 c brown sugar, firmly packed (it depends on how sweet you like it)
1/2 tsp salt
1 1/2 tsp pumpkin pie spices
1 tsp vanilla extract
8 oz. evaporated milk

Steps:

1. Beat eggs lightly then stir in ricotta cheese until smooth. Stir in pumpkin,brown sugar,salt, pumpkin spice,vanilla extract and evaporated milk. Mix until well blended pour into pie shall. Bake at 375 for 45 to 60 minutes cool on wire rack.

Tips:

Use fresh pumpkin puree: Fresh pumpkin puree will give your pie a richer flavor than canned puree. To make your own puree, simply roast a pumpkin in the oven until soft, then scoop out the flesh and puree it in a food processor.
Don't overmix the batter: Overmixing the batter will make your pie tough. Mix the ingredients just until they are combined.
Blind-bake the pie crust: Blind-baking the pie crust will help to prevent it from becoming soggy. To blind-bake the crust, preheat the oven to 350 degrees Fahrenheit. Line the pie crust with parchment paper and fill it with pie weights or dried beans. Bake for 15-20 minutes, then remove the parchment paper and weights and continue baking for 5-10 minutes, or until the crust is golden brown.
Let the pie cool completely before serving: This will allow the filling to set and the flavors to develop.

Conclusion:

Pumpkin pie with ricotta is a delicious and festive dessert that is perfect for Thanksgiving or any fall gathering. With its creamy, flavorful filling and flaky crust, this pie is sure to be a hit with everyone at your table. So next time you're looking for a special dessert, give this pumpkin pie with ricotta a try. You won't be disappointed!

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