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.
CREAMY PUMPKIN PIE WITH RICOTTA CHEESE
This recipe for pumpkin pie is made light and creamy with the addition of ricotta cheese. Delightfully different and delicious! Try topping with vanilla greek yogurt, pumpkin seeds, or whipped cream.
Provided by Kirsten
Categories Fruits and Vegetables Vegetables Squash
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Press pie crust into a pie plate.
- Beat ricotta cheese into lightly beaten eggs in a large bowl until smooth. Stir pumpkin, brown sugar, evaporated milk, pumpkin pie spice, vanilla extract, and salt into the cheese mixture until smooth; pour into the pie crust.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 257.1 calories, Carbohydrate 37.4 g, Cholesterol 51.9 mg, Fat 10.3 g, Fiber 2.5 g, Protein 4.9 g, SaturatedFat 3.2 g, Sodium 442.5 mg, Sugar 24 g
PUMPKIN PIE RICOTTA
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
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
PUMPKIN-CRANBERRY CHEESECAKE
Provided by Food Network Kitchen
Categories dessert
Time 10h55m
Yield 8 to 12 servings
Number Of Ingredients 16
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
Make and share this Pumpkin Ricotta Cheesecake recipe from Food.com.
Provided by whyimstillnotyou
Categories Cheesecake
Time 2h30m
Yield 9-12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Spray 9-inch springform pan with nonstick cooking spray. Add graham cracker crumbs; shake to coat pan evenly. Set aside.
- Combine pumpkin and ricotta cheese in food processor or blender; process until smooth. Add sugar, flour, milk powder, cinnamon, allspice, egg white, evaporated skim milk, oil, and vanilla; process until smooth.
- Pour mixture into prepared pan. Bake 15 minutes. Reduce oven temperature to 275 degrees; bake 1 hour and 15 minutes. Turn off oven; leave cheesecake in oven with door closed for 1 hour. Remove from oven; cool completely on wire rack. Remove sprinform pan side. Cover cheesecake with plastic wrap; refrigerate at least 4 hours or up to 2 days.
Nutrition Facts : Calories 31.4, Fat 0.2, SaturatedFat 0.1, Sodium 129.7, Carbohydrate 6.3, Fiber 1.6, Sugar 1.7, Protein 1.6
PUMPKIN-RICOTTA CHEESECAKE
Pumpkin-ricotta cheesecake. A not-so-classic creamy cheesecake infused with pumpkin puree and ricotta cheese over a walnut crust, served with a dollop of pumpkin whipped cream.
Provided by afreid
Time 8h25m
Yield 16
Number Of Ingredients 23
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.
Nutrition Facts : Calories 596.8 calories, Carbohydrate 35.9 g, Cholesterol 147.5 mg, Fat 47.2 g, Fiber 2.3 g, Protein 11.7 g, SaturatedFat 22.7 g, Sodium 224 mg, Sugar 25.2 g
CRUSTLESS PUMPKIN PIE
Traditional pastry crusts are loaded with fat, which makes pumpkin pie a rare treat for people watching their diet. This is a satisfying treat for everyone.-Thelia Busse, Cresco, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, beat the first nine ingredients until well blended. Stir in cracker crumbs., Pour into a 9-in. pie plate coated with cooking spray. Bake at 325° for 50-55 minutes or until a knife inserted in the center comes out clean. Cool completely on a wire rack. Garnish each serving with whipped topping and cinnamon if desired. Refrigerate leftovers.
Nutrition Facts : Calories 116 calories (3g saturated fat), Fat 2mg cholesterol, Cholesterol 166mg sodium, Sodium 16g carbohydrate, Carbohydrate 7g protein.
More about "ricotta pumpkin pie recipes"
LIGHT PUMPKIN RICOTTA PIE RECIPE - MOM FOODIE
From momfoodie.com
4.8/5 (8)Total Time 1 hr 15 minsCategory DessertCalories 360 per serving
- Mix cracker crumbs, and butter/spread together. Then spread across bottom of pie plate or tart pan. Press lightly, evenly covering the bottom of pan and up the sides about a 1/2".
PUMPKIN CHEESECAKE - JO COOKS
From jocooks.com
NONNA'S RICOTTA PUMPKIN CAKE - COOKING WITH NONNA
From cookingwithnonna.com
RICOTTA AND PUMPKIN RECIPES : OPTIMAL RESOLUTION LIST
From recipeschoice.com
RICOTTA PIE | KING ARTHUR BAKING
From kingarthurbaking.com
QUICK RICOTTA PUMPKIN PIE RECIPE - LIFEHACK
From lifehack.org
SWEET ITALIAN RICOTTA PIE - EVERYDAY PIE
From everydaypie.com
RICOTTA PIE | VEGETARIAN RECIPES | SBS FOOD
From sbs.com.au
CHOCOLATE CHIP RICOTTA PIE - A FAMILY FEAST®
From afamilyfeast.com
PUMPKIN RICOTTA BUNDT CAKE - THE MERCHANT BAKER
From themerchantbaker.com
ROAST PUMPKIN, SPINACH AND RICOTTA PIE - 9KITCHEN
From kitchen.nine.com.au
10 BEST PUMPKIN RICOTTA DESSERT RECIPES | YUMMLY
From yummly.com
RICOTTA PUMPKIN PIE - RECIPES | COOKS.COM
From cooks.com
RICOTTA PUMPKIN PIE - RECIPE | COOKS.COM
From cooks.com
PUMPKIN RICOTTA BREAD - THE TOP MEAL
From thetopmeal.com
KETO FRIENDLY PUMPKIN RICOTTA PIE RECIPE - SABRINAS ORGANIZING
From sabrinasorganizing.com
PUMPKIN AND RICOTTA FILLO PIE — EVERYDAY GOURMET
From everydaygourmet.tv
PUMPKIN SPICE RICOTTA COOKIES ARE CAKE LIKE, SOFT COOKIES
From anothertablespoon.com
RASPBERRY PUMPKIN RICOTTA PIE - COOK NOURISH BLISS
From cooknourishbliss.com
SAVORY PUMPKIN, RICOTTA, AND CARAMELIZED ONION TART
From anediblemosaic.com
EVERYDAY GOURMET | PUMPKIN AND RICOTTA FILLO PIE
From everydaygourmet.tv
PUMPKIN RICOTTA CUSTARD RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
ROAST PUMPKIN, SPINACH AND RICOTTA PIE | FOOD TO LOVE
From foodtolove.co.nz
ITALIAN RICOTTA PIE - A FAMILY FEAST®
From afamilyfeast.com
PUMPKIN AND RICOTTA FILO PASTRIES RECIPE | GOOD FOOD
From goodfood.com.au
LENTIL, ROASTED PUMPKIN AND RICOTTA OPEN PIES - HEALTHY FOOD GUIDE
From healthyfood.com
PUMPKIN FRITTATA WITH RICOTTA CHEESE - SWEET CARAMEL SUNDAY
From sweetcaramelsunday.com
AUTHENTIC ITALIAN RICOTTA PIE - THROUGH HER LOOKING GLASS
From throughherlookingglass.com
SCRUMPTIOUS PUMPKIN RICOTTA TART RECIPE | HARDCORE ITALIANS
From hardcoreitalians.blog
THE MOST PERFECT PUMPKIN PIE - EVERYDAY PIE
From everydaypie.com
PUMPKIN TART WITH RICOTTA AND ONION - A BAKING JOURNEY
From abakingjourney.com
QUICK DINNER RECIPE: PUMPKIN & RICOTTA PASTA CASSEROLE
From thekitchn.com
PUMPKIN-RICOTTA TART - RECIPE! - LIVE. LOVE. LAUGH. FOOD.
From genabell.com
PUMPKIN PIE RECIPES - FOOD NETWORK
From foodnetwork.com
PUMPKIN SPICE WHIPPED RICOTTA - THE SEASONED MOM
From theseasonedmom.com
PUMPKIN RICOTTA CHEESECAKE WITH BROWN BUTTER CRUST AND GRAND …
From bakerbynature.com
PUMPKIN SPICE WHIPPED RICOTTA - CONFESSIONS OF A FIT FOODIE
From confessionsofafitfoodie.com
MOM'S SICILIAN RICOTTA PIE - MANGIA BEDDA
From mangiabedda.com
BARIATRIC SURGERY RECIPE: PUMPKIN-RICOTTA PROTEIN PIE
From froedtert.com
PUMPKIN, SPINACH AND HERBED DAIRY-FREE 'RICOTTA' PIE RECIPE
From woolworths.com.au
PUMPKIN RICOTTA COOKIES - COOKING WITH NONNA
From cookingwithnonna.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love