Pumpkin Ricotta Pie
This Pumpkin Ricotta Pie combines the cozy flavors of classic pumpkin pie with the creamy richness of Italian ricotta cheesecake. Made with pumpkin puree, ricotta, cream cheese, warm spices, and fresh orange zest, this elegant make-ahead dessert is perfect for Thanksgiving and fall gatherings.
Equipment
- 9-inch deep dish pie plate
- mixing bowls
- electric mixer
- Rolling Pin
- baking sheet
- wire cooling rack
Ingredients
- 1 disc pasta frolla or pie crust dough, cold
- 4 oz cream cheese, softened
- 12 oz whole milk ricotta, well drained
- 1 cup pumpkin puree, drained if watery
- 1/2 cup light brown sugar, packed
- 1 tbsp all-purpose flour
- 1 tbsp vanilla extract
- 1.5 tsp orange zest
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves or allspice
- 1/4 tsp ground nutmeg
- 4 large eggs
- fresh whipped cream, for serving
Instructions
- Preheat the oven to 350°F (175°C). Lightly flour your work surface and roll the cold dough into an 11-inch circle to fit a 9-inch deep-dish pie plate.
- Transfer the dough to the pie plate, tuck the edges under, and press gently into place. Freeze the crust while preparing the filling.
- In a large bowl, beat the softened cream cheese until completely smooth and lump free.
- Add the drained ricotta, pumpkin puree, and brown sugar. Beat for 2 to 3 minutes until light and fluffy.
- Add the flour, vanilla extract, orange zest, salt, cinnamon, ginger, cloves or allspice, and nutmeg. Mix until fully combined.
- Beat in the eggs one at a time, mixing well after each addition and scraping down the bowl as needed.
- Remove the crust from the freezer and pour in the filling. Smooth the top evenly and place the pie plate on a baking sheet.
- Bake for 50 to 60 minutes until the crust is golden and the center still has a slight jiggle.
- Transfer the pie to a wire rack and cool completely to room temperature.
- Refrigerate for at least 6 hours or overnight before slicing. Serve with fresh whipped cream.
Notes
Drain both the ricotta and pumpkin puree before mixing to ensure a properly set filling. Refrigerate for at least 6 hours, preferably overnight, before serving. For a brighter flavor, substitute lemon zest for orange zest. Serve chilled or at cool room temperature with fresh whipped cream.