Desserts, Food, Holiday Food, Laugh

Pumpkin Ricotta Tart – Recipe!

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Pumpkin Pie is a classic at the holidays and always loved by true pumpkin aficionados.  It happens to be the dessert I look forward to baking and enjoying the most at Thanksgiving.  However, sometimes it is fun to change it up just a bit, and add some additional ingredients to pumpkin puree for a fresher take on this classic pie.

Ricotta cheese is an Italian cottage cheese found in raviolis, cannolis and cheesecakes and I thought it would be divine mixed into pumpkin pie.  The cheese enhances the flavors softly, while replacing the cream that is used in a traditional recipe.  Unlike other cheesecake type recipes, which tend to feel a little heavy, this Pumpkin Ricotta Tart is light and creamy and the other spices like cinnamon, nutmeg and cloves add a seasonally fragrant bouquet.

As for the crust, it is my standard buttery recipe and if you are pressed for time, store bought will work just fine. Happy Thanksgiving.

Ingredients

Crust

1 1/2 cup all purpose flour + more for dusting

2 tablespoons granulated sugar

1 teaspoon salt

1 stick cold butter, diced

2/3 cup ice cold water

1 tablespoon white vinegar

Filling

1 cup pumpkin puree

1 cup whole milk ricotta cheese

4 ounces cream cheese, room temperature

2 eggs

2/3 cup granulated sugar

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ground cloves

(Makes 1 Pie)

1. Preheat oven to 350 degrees.  In a stand mixer, combine the flour, sugar, salt and diced butter until coarse crumbs, about 10 pulses.  While the mixer is running, add water and vinegar.  Mix until the dough just begins to come together, do not over mix.  Wrap in plastic and refrigerate for 30 minutes or up to overnight.  Remove dough from refrigerator and roll out onto floured surface.

2.  Place dough into a 9-inch tart pan and trim.  Tuck edges inside pan and prick all over with a fork.  Place in the freezer for 15 minutes to set up.  Put a piece of parchment in the center and add pie weights or dried beans.  Bake crust for 15 minutes.  Remove parchment and weights and bake again for 8 minutes or until the crust is no longer shiny.

3.  In a food processor or blender, puree all the filling ingredients.  Pour into par-baked crust and bake for 30-40 minutes or until set in the center.  Remove and let cool to room temperature.  Refrigerate until ready to serve, enjoy!

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