Pumpkin Pie With Farmers Cheese Or Ricotta Recipes

PUMPKIN PIE WITH FARMERS CHEESE OR RICOTTA

Steps:

• Place einkorn flour, salt, sugar, if using, and butter in a mini food processor, pulse a couple of times until you see large crumbs.
• Add farmers cheese or ricotta, and process until dough starts to come together.
• Turn the dough onto a floured work surface, and form a ball.
• Pre-heat oven to 350ºF (175ºC).
• Roll the dough out to fit your pie pan; transfer it to the pie pan. Trim the edges with a knife, holding the knife parallel to the counter, reserve the trimmings to make leaves. Alternatively, you can shape the edges any way you prefer.
• Smooth the edges with your fingers.
• Combine the trimmings into a ball, roll it out, and make shapes using pie crust cutters, or cookie cutters. Repeat until all the dough is gone.
• Place a pie weight (or some parchment paper with a handful of dried beans) on top of the crust and bake for 10 minutes.
• Mix pie filling ingredients in a blender (I use Blendtec) until completely smooth; pour into the pie crust. Place the cutout shapes on top in any design you like. Bake uncovered for 20 minutes, then cover with foil and bake 25 minutes longer.
• Cool completely before slicing.

PUMPKIN-CRANBERRY CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F. Wrap the outside (bottom and side) of a 9-inch springform pan with foil. Make the crust: Pulse the cookies and sugar in a food processor until finely ground. Add the melted butter; pulse to combine. Press into the bottom and about 1/4 inch up the side of the pan. Brush the side of the pan lightly with melted butter. Bake until golden and set, 12 to 15 minutes. Transfer to a rack; cool completely.
• Make the filling: Drain the ricotta in a fine-mesh sieve, 20 minutes. Combine with the sugar in the food processor; pulse until smooth. Add the pumpkin, eggs, mascarpone, vanilla, pie spice and salt; pulse until combined. (Do not overmix.) Pour the filling into the cooled crust. Bake until set around the edge but the center still jiggles slightly, 1 1/2 hours to 1 hour 45 minutes. Transfer to a rack and let cool to room temperature. Cover and refrigerate until cold and set, at least 8 hours or overnight.
• Make the topping: Chop 1 cup cranberries and put in a small saucepan with the sugar, lemon juice, salt and 1/3 cup water. Cook over medium heat until thick, 7 to 10 minutes. Stir in the remaining 3/4 cup whole cranberries; cook 2 more minutes. Let cool.
• Let the cheesecake sit at room temperature 20 minutes, then run a thin knife around the edge and remove the springform ring. Add a splash of water to the cranberry topping to loosen, if needed, then spread over the cheesecake.

PUMPKIN-RICOTTA CHEESECAKE

Steps:

• Lightly grease a 9-inch springform pan.
• Combine walnuts, sugar, melted butter, flour, cinnamon, and salt for crust in the bowl of a food processor; pulse until well mixed and walnuts are ground. Spread mixture over the bottom of the prepared pan, pressing down to cover the entire bottom and a little bit up the sides. Place in the refrigerator until chilled, about 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C).
• Beat cream cheese and ricotta cheese in a mixing bowl until well combined. Stir in sugar, melted butter, eggs, cornstarch, flour, lemon juice, and vanilla. Add sour cream and pumpkin puree; stir to combine. Pour over the chilled crust.
• Bake in the preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour. Turn off the oven and leave cheesecake in for 1 more hour.
• Remove from the oven. Run the tip of a table knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, 4 hours to overnight.
• At the same time, chill a mixing bowl and whisk attachment in the refrigerator for at least 10 minutes.
• Add whipping cream to the chilled bowl and whisk until soft peaks form. Whisk in pumpkin puree, powdered sugar, vanilla, pumpkin pie spice, and cinnamon.
• Remove cheesecake from the refrigerator. Remove the band from the pan; take a large knife or spatula and carefully run it under the bottom of the cheesecake to loosen it. Transfer cheesecake to a serving platter. Slice and serve with pumpkin whipped cream.

RICOTTA PUMPKIN PIE

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.