Josephines Ricotta Pumpkin Pie Recipes

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

Creamy Pumpkin Pie with Ricotta Cheese image

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

Ingredients

1 (9 inch) unbaked 9-inch pie crust
1 cup ricotta cheese
2 eggs, lightly beaten
1 (16 ounce) can solid-pack pumpkin
¾ cup firmly packed brown sugar
1 (5.3 ounce) can evaporated milk
1 ½ teaspoons pumpkin pie spice
1 teaspoon vanilla extract
½ teaspoon salt

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

Pumpkin-Ricotta Cheesecake image

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

Ingredients

2 ½ cups walnuts
⅓ cup white sugar
¼ cup unsalted butter, melted
¼ cup all-purpose flour
¼ teaspoon ground cinnamon
1 pinch salt
2 (8 ounce) packages cream cheese, softened
1 (16 ounce) container ricotta cheese
1 ½ cups white sugar
½ cup unsalted butter, melted and cooled
4 large eggs
3 tablespoons cornstarch
3 tablespoons all-purpose flour
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 pint sour cream
1 ½ cups fresh pumpkin puree
1 cup heavy whipping cream
⅓ cup fresh pumpkin puree
1 tablespoon powdered sugar
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
½ teaspoon ground cinnamon

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

Pumpkin Pie Ricotta image

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

Ingredients

1/4 cup canned pumpkin
1/4 cup ricotta cheese
2 tablespoons matrix protein powder
1 teaspoon Splenda sugar substitute
1/4 teaspoon pumpkin pie spice

PUMPKIN PIE FOR DIETERS

If you want to stay on your diet this is a terrific crustless pumpkin pie recipe you will love.

Provided by OCEANBREEZE32

Categories Fruits and Vegetables Vegetables Squash

Time 1h10m

Yield 6

Number Of Ingredients 5

Pumpkin Pie for Dieters image

Steps:

In a medium bowl, mix together the pumpkin, milk, and instant pudding mix. Stir in the pumpkin pie spice, and fold in half of the whipped topping.
Pour into an 8-inch pie plate, and spread remaining whipped topping over the top. Chill for 1 hour, or until set.

Nutrition Facts : Calories 109.7 calories, Carbohydrate 23 g, Cholesterol 0.4 mg, Fat 0.3 g, Fiber 2.2 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 394.4 mg, Sugar 7.6 g

Ingredients

1 (15 ounce) can pumpkin puree
½ cup skim milk
1 (1 ounce) package instant sugar-free vanilla pudding mix
1 teaspoon pumpkin pie spice
1 (8 ounce) container fat free frozen whipped topping