Pumpkin Ricotta Pie
This ricotta pumpkin pie brings together the best of Italian and American baking in one beautiful holiday dessert. It's rich, creamy, custardy and feels both familiar and new at the same time. This is going to become your new favorite pumpkin pie!
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I put a Thanksgiving twist on a classic Italian dessert, or is it an Italian twist on a classic Thanksgiving dessert?
This recipe is a cross between traditional pumpkin pie and Italian ricotta pie with a creamy, custardy texture and those classic warm, cozy spices. There's a little bit of cream cheese for structure and tanginess, and a hint of orange zest for brightness and that distinct Italian flavor.
Any type of pie dough will work for this recipe, including store-bought, but I encourage you to make your own! It really makes a difference.
Try my foolproof flaky pie dough, this ultra buttery buttermilk pie crust, my grandma's recipe for old-school Crisco pie crust or use pasta frolla, which is the traditional Italian sweet pastry dough used for ricotta pie.
This has become one of my family's favorite holiday desserts, and I know your family will love it too!
Want more Thanksgiving pie recipes? Try this tart and sweet Cranberry Pie with gingersnap crust, a simple, yet classic Apple Pie, or an old-fashioned Custard Pie just like grandma made!
Why This Recipe Works
- A fun mash-up between American pumpkin pie and Italian ricotta pie.
- The filling is lightly flavored with pumpkin spice and a hint of orange zest.
- Can be made with store-bought or homemade crust.
- Draining the ricotta and pumpkin keeps the texture custardy and thick.
Ingredients for Pumpkin Ricotta Pie
Ricotta cheese - It's important to use really well-drained ricotta for this recipe or it could turn out watery. Look for impastata ricotta at Italian markets, or drain your ricotta in a paper towel-lined strainer for at least an hour or overnight. You can also make your own using my homemade ricotta recipe.
Pumpkin purée - It's helpful to drain the pumpkin with the ricotta as well since it can also be watery. Whether you use canned pumpkin or homemade pumpkin purée, removing excess moisture ensures a smooth, rich filling.
Pie Dough - Use my traditional pasta frolla recipe or any pie crust recipe you like. You can also use a store bought pastry shell in a pinch.
Cream cheese - Adds structure, richness and a subtle tang akin to cheesecake that balances the sweetness. Bring it to room temperature so it blends easily.
Spices - A mix of cinnamon, ginger, cloves, and nutmeg creates that cozy pumpkin spice flavor.
Vanilla and orange zest - Vanilla extract adds warmth and depth while the zest brightens everything up with a hint of citrus.
Salt - I use Diamond Crystal Kosher salt, which is less salty than other brands. You may need to adjust to taste.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
How to Make Ricotta Pumpkin Pie
- Preheat the oven to 350°F. Lightly flour your work surface and rolling pin, then roll out the cold dough to fit a 9-inch deep dish pie plate (about 11 inches in diameter). Transfer the dough to the pie plate, tuck any loose edges under, and press gently to fit. Place the crust in the freezer while you make the filling.
- In a large bowl, beat the cream cheese with an electric mixer until completely smooth.
- Add the ricotta, pumpkin, and brown sugar, then beat for 2-3 minutes until light and fluffy. The mixture will remain slightly grainy.
Pro Tip: You can make the filling in a food processor for an extra-smooth texture, but avoid over-blending or it may become too loose. Pulse just until combined and scrape the bowl often.
- Add the flour, vanilla, orange zest, salt, and spices, and mix until combined. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Scrape down the sides and bottom of the bowl to ensure the batter is evenly mixed.
- Remove the pie crust from the freezer and pour in the filling. Smooth out the top, then place the pie on a baking sheet to catch any drips.
- Bake for 50 minutes to 1 hour, or until the crust is golden brown and the center of the pie is just barely set with a slight jiggle when gently shaken.
- Transfer the pie to a wire rack and let it cool completely to room temperature. Refrigerate for at least 6 hours, or overnight if possible, to set up before slicing and serving.
- Slice into wedges and serve chilled or slightly cool with fresh whipped cream on top.
Tips for Making Pumpkin Pie with Ricotta
- If using store-bought ricotta, drain it in a fine mesh strainer lined with paper towels or cheesecloth set over a bowl in the refrigerator for at least 1 hour or overnight. This allows excess liquid to drain so the filling stays thick and creamy instead of watery.
- Pumpkin puree can also vary in texture depending on the brand. If yours looks thin or watery, place it in the strainer along with the ricotta for about an hour before using.
- You'll know the pie is set when the center still jiggles slightly. It will continue to firm up as it cools. Overbaking can cause cracks or a dry, grainy texture.
- If the crust begins to brown too quickly, cover the edges with foil or use a pie shield.
- This recipe fits a standard 9-inch deep dish pie plate. If using a regular (shallow) 9-inch pie plate, you may have a little extra filling.
Variations
- Swap the orange zest for lemon zest to add a brighter citrusy flavor.
- Add a tablespoon of dark rum or brandy to the filling for a grown-up twist.
- Use a tart pan or springform pan for a different presentation.
- Make a crust with graham cracker crumbs or cookie crumbs for a more American vibe.
How to Serve Pumpkin Ricotta Pie
Whipped cream is essential! Serve with a big dollop of mascarpone whipped cream or simply whip cold heavy cream with a little bit of powdered sugar and vanilla.
Drizzle with salted caramel sauce for a decadent sweet and salty finish, a scoop of brown butter pecan ice cream or a few maple roasted pecans for crunch.
Pair it with a strong espresso or my easy affogato for a lovely end to any meal!
How to Store this Pumpkin Ricotta Pie Recipe
Cover the pie loosely with plastic wrap or foil and refrigerate for up to 4 days. To freeze, wrap the whole pie or individual slices tightly in plastic wrap or foil. Thaw overnight in the refrigerator before serving. Serve chilled or bring to room temperature before slicing.
FAQs
Yes. Canned pumpkin works perfectly for this recipe, but make sure to drain it first if it seems watery.
Removing excess moisture ensures the custard sets properly and prevents the crust from getting soggy.
Absolutely. A tart pan or springform pan works just as well. Just watch the bake time as it may vary slightly.
No, since this recipe doesn't call for blind baking, pie weights aren't necessary.
Yes. This pie is even better the next day, so it's ideal to prepare ahead of time, especially during a busy time of year like Thanksgiving.
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Pumpkin Pie with Ricotta
Ingredients
- 1 disc pasta frolla dough cold
- 4 ounces cream cheese softened
- 12 ounces whole milk ricotta about 1½ cups, drained (*see note)
- 1 cup pumpkin purée drained (*see note)
- ½ cup light brown sugar packed
- 1 tablespoon all-purpose flour
- 1 tablespoon vanilla extract
- 1 ½ teaspoons orange zest
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves or allspice
- ¼ teaspoon ground nutmeg
- 4 large eggs
- fresh homemade whipped cream for serving
Instructions
- Preheat the oven to 350°F. Lightly flour your work surface and rolling pin, then roll out the cold dough to fit a 9-inch deep dish pie plate (about 11 inches in diameter). Transfer the dough to the pie plate, tuck any loose edges under, and press gently to fit. Place the crust in the freezer while you make the filling.
- In a large bowl, beat the cream cheese with an electric mixer until completely smooth. Add the ricotta, pumpkin, and brown sugar, then beat for 2-3 minutes until light and fluffy. The mixture will remain slightly grainy.
- Add the flour, vanilla, orange zest, salt, and spices and mix until combined. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Scrape down the sides and bottom of the bowl to ensure the batter is evenly mixed.
- Remove the pie crust from the freezer and pour in the filling. Smooth out the top, then place the pie on a baking sheet to catch any drips.
- Bake for 50 minutes to an hour, or until the crust is golden brown and the center of the pie is just barely set with a slight jiggle when gently shaken.
- Transfer the pie to a wire rack and let it cool completely to room temperature. Refrigerate for at least 6 hours, or overnight if possible, to set up before slicing and serving.
- Slice into wedges and serve chilled or slightly cool with fresh whipped cream on top.
Notes
- If using store-bought ricotta, drain it in a fine mesh strainer lined with paper towels or cheesecloth set over a bowl in the refrigerator for at least 1 hour or overnight. This allows excess liquid to drain so the filling stays thick and creamy instead of watery.
- Pumpkin puree can also vary in texture depending on the brand. If yours looks thin or watery, place it in the strainer along with the ricotta for about an hour before using.
- You'll know the pie is set when the center still jiggles slightly. It will continue to firm up as it cools. Overbaking can cause cracks or a dry, grainy texture.
- If the crust begins to brown too quickly, cover the edges with foil or use a pie shield.
- This recipe fits a standard 9-inch deep dish pie plate. If using a regular (shallow) 9-inch pie plate, you may have a little extra filling.
