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Slices of pumpkin ricotta pie served with whipped cream on an orange plate and parchment background, with forks nearby.
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Pumpkin Pie with Ricotta

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!
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 9 hours 25 minutes
Servings: 8
Calories: 228kcal
Author: Nicole Gaffney

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Nutrition

Calories: 228kcal | Carbohydrates: 20g | Protein: 9g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 118mg | Sodium: 263mg | Potassium: 182mg | Fiber: 1g | Sugar: 15g | Vitamin A: 5267IU | Vitamin C: 2mg | Calcium: 138mg | Iron: 1mg
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