Dessertscoleycooks
Pumpkin Pie with Ricotta
This ricotta pumpkin pie brings together the best of Italian and American baking in one beautiful holiday dessert. It's rich, creamy, custardy and feels both familiar and new at the same time. This is going to become your new favorite pumpkin pie!
👥 8 Servings⏱️ Prep & Cook: 9h 25m⏳ Prep: 25 min🔥 Cook: 1h👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- baking sheet
📝 Preparation Steps
1
Preheat the oven to 350°F. Lightly flour your work surface and rolling pin, then roll out the cold dough to fit a 9-inch deep dish pie plate (about 11 inches in diameter). Transfer the dough to the pie plate, tuck any loose edges under, and press gently to fit. Place the crust in the freezer while you make the filling.
2
In a large bowl, beat the cream cheese with an electric mixer until completely smooth. Add the ricotta, pumpkin, and brown sugar, then beat for ⏱️ 2-3 minutes until light and fluffy. The mixture will remain slightly grainy.
cream cheese (softened)4 ounces
3
Add the flour, vanilla, orange zest, salt, and spices and mix until combined. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Scrape down the sides and bottom of the bowl to ensure the batter is evenly mixed.
large eggs4
4
Remove the pie crust from the freezer and pour in the filling. Smooth out the top, then place the pie on a baking sheet to catch any drips.
5
Bake for ⏱️ 50 minutes to an hour, or until the crust is golden brown and the center of the pie is just barely set with a slight jiggle when gently shaken.
6
Transfer the pie to a wire rack and let it cool completely to room temperature. Refrigerate for at least ⏱️ 6 hours, or overnight if possible, to set up before slicing and serving.
7
Slice into wedges and serve chilled or slightly cool with fresh whipped cream on top.
Nutrition Facts
calories
228 kcal
fat Content
13 g
serving Size
1 serving
fiber Content
1 g
sugar Content
15 g
sodium Content
263 mg
protein Content
9 g
trans Fat Content
0.01 g
cholesterol Content
118 mg
carbohydrate Content
20 g
saturated Fat Content
7 g
unsaturated Fat Content
5 g
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