Josephines Ricotta Pumpkin Pie 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.

CREAMY PUMPKIN PIE WITH RICOTTA CHEESE

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.

PUMPKIN RICOTTA COOKIES

Steps:

• 1. Preheat oven to 350. Cream together butter and sugar until smooth.
• 2. Beat in egg.
• 3. Stir in canned pumpkin and ricotta.
• 4. Stir in vanilla extract.
• 5. In a separate bowl, combine flour, pumpkin pie spice, baking soda, and salt.
• 6. Stir flour mixture into ricotta/pumpkin mixture. Stir until smooth.
• 7. Drop by rounded teaspoons onto greased cookie sheets. *Note: these will not spread very much*
• 8. Bake 9 - 10 minutes. Edges will be golden. *Note: they will not be all over golden and texture will be cake-like* Cool cookies ON cookie sheet a few minutes before removing. Finish cooling on wire racks.
• 9. **OPTIONAL FROSTING** Cream butter, pumpkin pie spice, and confectioners' sugar until smooth. Stir in vanilla and milk until desired consistency.
• 10. Frost cookie when cooled.

JOSEPHINE'S RICOTTA-PUMPKIN PIE

Steps:

• mix first 4 ingredients until well blended
• Pour into pie crusts
• Bake at 375 for 1 hr or until a toothpick comes out clean
• Serve Chilled with 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.