Pumpkin Pie is a true classic and it is well received on the holiday table. It happens to be the dessert I look forward to 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 an updated approach to this pie.
Ricotta cheese is an Italian cottage cheese found in raviolis, cannolis and sometimes cheesecakes, and I thought it would be heavenly to add a touch to pumpkin pie. The delicate Ricotta cheese, plus cream cheese, softens the flavor of pumpkin and replaces the cream that is most often used in a traditional recipe. The overall texture is just a hair lighter, leaving a slight silky feel on your palate.
As for the crust, it is my standard butter-crust recipe, but if you are pressed for time or intimidated by crust preparation, store-bought will work just fine. I think change is good, and most of your guests probably won’t even notice the difference, but you will.
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)
To Prepare:
1. Preheat oven to 350 degrees. In a stand mixer, combine flour, sugar, salt and diced butter until coarse crumbs, about 10 pulses. While mixer is running, add water and vinegar. Mix until 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 freezer for 15 minutes to set up. Put a piece of parchment in center of dough, and add pie weights or dried beans. Bake crust for 15 minutes. Remove parchment and weights and bake for 8 minutes, or until crust is no longer shiny.
3. In a food processor or blender, puree all Filling ingredients. Pour into par-baked crust and bake for 30-40 minutes or until set in center. Remove and let cool to room temperature. Refrigerate until ready to serve, Enjoy!
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