Pumpkin Pie with Ricotta

Ingredients

Cooking Instructions

1. Peel the pumpkin, remove the seeds, and then cut it into large cubes.

   

2. Place the chopped pumpkin in a bowl, cover it with plastic wrap, and microwave on high for 5 minutes.

   

3. After 5 minutes, take the pumpkin out, give it a good stir, and pop it back in to heat for another 5–7 minutes. By then, the pumpkin should be tender and fully cooked. Let it cool down at room temperature.

   

4. While the pumpkin is cooling, let’s whip up a ricotta-based batter.

   Place 250 grams of ricotta cheese in a bowl (I used firm, grainy ricotta rather than the creamy kind because it holds its shape better when baking). Add 1 spoonful of Greek yogurt (70 grams), 3 tablespoons of brown sugar (40 grams), and 2 teaspoons of vanilla sugar or vanilla extract (6 grams).

   

5. Next, add 1 whole medium egg, plus 1 extra yolk. The extra yolk will give your baked goods a richer flavor and a wonderfully creamy texture.

   

6. Whisk everything together, then add 3 tablespoons of flour (35 grams) and blend the whole mixture with an immersion blender. Keep mixing until the texture is smooth, creamy, and completely lump - free.

   

7. By this point, the pumpkin should have cooled down. Puree it using an immersion blender. You should end up with a smooth, creamy pumpkin puree—just like in the photo.

   

8. Add 3 tablespoons of brown sugar (50 grams), 2 eggs, and your spices to the purée: 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, and a pinch of nutmeg.

   

9. Mix everything well using a whisk.

   

10. Now it’s time to bring the pumpkin puree to the same consistency as the ricotta dough. To do this, gradually add flour and a bit of cornstarch. I used 2/3 cup of flour (75 grams) and 2 teaspoons of cornstarch. You might need more or less, depending on how moist your pumpkin puree is.

    Cornstarch is especially important in baking — it helps soften the texture and makes the crumb tender and airy. I also like to add a little orange zest — it really deepens the flavor.

    

11. Keep mixing until the puree reaches your desired consistency.

    

12. Line your baking pan with parchment paper. In the center of the pan, alternate by spooning 1.5 tablespoons of pumpkin purée first, then 1 tablespoon of ricotta batter right on top.

    

13. The batter will gradually spread out in the pan, creating beautiful layers. Once you’ve used up all the batter, gently tap the pan on the table to help it settle evenly.

    

14. The final step — use a wooden stick to create a beautiful pattern (check out the video below to see exactly how it’s done).

    

15. Place the baking dish in a preheated oven at 170°C (340°F) and bake for 40-50 minutes. Once it’s done, let the dessert cool right in the dish for about an hour. When it’s cooled down, take it out of the dish, cut it into pieces, and serve. Enjoy!