Ricotta Pumpkin Pie Recipes

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 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.

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.

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.