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Pumpkin Ricotta Pie Recipe Easy

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Mister Meatball Pumpkin ricotta pie
Mister Meatball Pumpkin ricotta pie from mistermeatball.blogspot.com

Description

Are you looking for a unique and delicious dessert that is perfect for fall? Look no further than this pumpkin ricotta pie recipe! This easy-to-make dessert combines the comforting flavors of pumpkin, cinnamon, and nutmeg with the creamy texture of ricotta cheese to create a mouth-watering pie that is sure to be a hit at your next gathering.

Prep Time

The prep time for this pumpkin ricotta pie recipe is about 20 minutes.

Cook Time

The cook time for this pumpkin ricotta pie recipe is about 50 minutes.

Ingredients

For the crust:
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1/4 cup ice water
For the filling:
  • 1 can (15 ounces) pumpkin puree
  • 1 cup ricotta cheese
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Equipment

  • 9-inch pie dish
  • Food processor or pastry blender
  • Mixing bowl
  • Whisk
  • Measuring cups and spoons

Method

1. In a food processor or mixing bowl, combine the flour and salt for the crust. 2. Add the cubed butter and pulse or use a pastry blender until the mixture resembles coarse crumbs. 3. Gradually add the ice water and mix until the dough comes together. 4. Flatten the dough into a disk and wrap it in plastic wrap. Chill for at least 30 minutes. 5. Preheat the oven to 375°F. 6. Roll out the dough on a lightly floured surface and transfer it to the pie dish. Trim and crimp the edges. 7. In a mixing bowl, combine the pumpkin puree, ricotta cheese, brown sugar, eggs, cinnamon, nutmeg, and salt for the filling. 8. Whisk until well combined. 9. Pour the filling into the prepared crust. 10. Bake for 45-50 minutes or until the filling is set and the crust is golden brown. 11. Let the pie cool completely before serving.

Notes

This pumpkin ricotta pie recipe can be made ahead of time and stored in the refrigerator for up to 3 days. It can also be frozen for up to 2 months. To reheat, simply thaw in the refrigerator overnight and bake at 350°F for 15-20 minutes.

Nutrition Info

This pumpkin ricotta pie recipe yields approximately 8 servings. Each serving contains approximately:
  • Calories: 340
  • Total Fat: 19g
  • Saturated Fat: 11g
  • Cholesterol: 97mg
  • Sodium: 240mg
  • Total Carbohydrates: 36g
  • Dietary Fiber: 2g
  • Sugars: 19g
  • Protein: 7g

Recipes FAQ

Can I use a store-bought pie crust instead of making my own?

Yes, you can use a store-bought pie crust if you prefer. Just be sure to follow the package instructions for baking.

Can I use a different type of cheese instead of ricotta?

Yes, you can use a different type of cheese if you prefer. Cream cheese or mascarpone would be good substitutes.

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin instead of canned. Simply roast the pumpkin until it is tender, puree it in a food processor, and use it in place of the canned pumpkin.

Recipe Tips

  • Be sure to chill the dough for at least 30 minutes before rolling it out to make it easier to handle.
  • For a decorative touch, use a pastry cutter to create leaf shapes from the excess pie dough and place them on top of the filling before baking.
  • If the edges of the crust start to brown too quickly during baking, cover them with foil to prevent burning.
  • Serve the pie with a dollop of whipped cream or a sprinkle of powdered sugar for added sweetness.

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