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Home » Recipe

Keto Friendly Pumpkin Ricotta Pie Recipe

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Fall dishes are my favorite because they not only offer a delicious taste, but they also provide a pleasant aroma around the home to welcome the new fall season With nutmeg, cinnamon (affiliate), allspice, and cloves, these spices (affiliate) scream autumn. Try it for yourself and see.

Visit our DELICIOUS KETO ITALIAN RICOTTA PIE RECIPE for another version of this recipe!

Jump to:
  • Simple Ingredients to Make this Pumpkin Ricotta Pie Recipe:
  • Easy Instructions to make this Pumpkin Ricotta Pie Recipe:
  • How to make Swirls in ricotta pie?
  • Reveal
  • Keto Friendly Pumpkin Ricotta Pie Recipe

Simple Ingredients to Make this Pumpkin Ricotta Pie Recipe:

1 teaspoon nutmeg
One teaspoon cinnamon (affiliate)
1 teaspoon allspice
½ teaspoon cloves
1 lb Ricotta cheese
½ - ⅔ cup of monk fruit - adjust the amount, it's pretty sweet
½ cup pumpkin puree
3 eggs
1 teaspoon vanilla extract (affiliate)
¼ cup coconut flour
¼ cup coconut/almond milk or coconut milk
½ cup chopped walnut

Ingredients for Pumpkin ricotta pie

Easy Instructions to make this Pumpkin Ricotta Pie Recipe:

Preheat 350 degrees.

Mix the nutmeg, cinnamon (affiliate), allspice, and cloves in a bowl.

Sprinkle a little bit on the pumpkin puree and stir. Then, mix the rest with the ricotta.

Add the eggs, vanilla, coconut flour, coconut milk three eggs, and monk fruit sweetener to the ricotta mixture.

Mix well in the mixture.

Butter the 5 x 12 glass baking sheet (affiliate). Be sure to butter the sides as well as the bottom.

Pour the batter into the buttered baking dish.

Using a tablespoon, add six spoonfuls of pumpkin batter in random areas in the baking dish.

How to make Swirls in ricotta pie?

Using a knife mix the pumpkin into the ricotta batter creating swirls throughout the cake batter. This creates a swirl and allows some of the pumpkin to mix with the batter. The more swirls the more they will mix together and not create the defined lines.

Pumpkin Ricotta Pie Swirl with knife

Bake in the oven for 35-40 minutes or until a toothpick comes out clean in the center. Do not let it dry out.

Let cool. This could take a few hours or more. You can then cover and refrigerate it.

Reveal

What do you think? Doesn't it look yummy? The fragrance is lovely for this fall season. Tips: Don't overcook it. It will crack. Make sure you stir the pumpkin pretty well. It may break if there is too much pumpkin.

Keto Friendly Pumpkin Ricotta Pie full image of pie pan
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Keto Friendly Pumpkin Ricotta Pie Recipe


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3.1 from 10 reviews

  • Author: Sabrina M Quairoli
  • Total Time: 45 minutes
  • Yield: 12
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Description

Tips: Don't overcook it. It will crack. Make sure you stir the pumpkin pretty well. It may crack if there is too much pumpkin.


Ingredients

  • 1 tsp nutmeg
  • 1 tsp cinnamon (affiliate)
  • 1 tsp allspice
  • ½ tsp cloves
  • 1 lb Ricotta cheese
  • ½ - ⅔ cup of monk fruit - adjust the amount, it's pretty sweet
  • ½ cup pumpkin puree
  • 3 eggs
  • 1 tsp vanilla extract (affiliate)
  • ¼ cup coconut flour
  • ¼ cup coconut/almond milk or coconut milk
  • ½ cup chopped walnut


Instructions

  1. Preheat 350 degrees.
  2. Mix the nutmeg, cinnamon (affiliate), allspice, and cloves in a bowl.
  3. Sprinkle a little bit on the pumpkin puree and stir. Then, mix the rest with the ricotta.
  4. Add the eggs, vanilla, coconut flour, coconut milk, three eggs, and monk fruit sweetener to the ricotta mixture.
  5. Mix well in the mixture.
  6. Butter the 5 x 12 glass baking sheet (affiliate). Be sure to butter the sides as well as the bottom.
  7. Pour the batter into the baking dish.
  8. Using a tablespoon, add six spoonfuls of pumpkin batter in random areas in the baking dish.
  9. I used a knife to mix the pumpkin into the ricotta batter creating swirls throughout the cake batter.
  10. Bake in the oven for 35-40 minutes or until the toothpick comes out clean in the center.
  11. Let cool.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: dessert
  • Method: baking
  • Cuisine: Italian

Nutrition

  • Serving Size: 2 inch x 2 inch square pieces
  • Calories: 134.34 kcal
  • Sugar: 0.83 g
  • Sodium: 56.8 mg
  • Fat: 9.66 g
  • Saturated Fat: 4.19 g
  • Trans Fat: 0.0 g
  • Carbohydrates: 5.51 g
  • Fiber: 1.84 g
  • Protein: 6.93 g
  • Cholesterol: 59.27 mg

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Please note these are affiliate links through Amazon (affiliate) and at no additional cost to you, I will earn an affiliate commission if you click through and decide to make a purchase.

Visit more of our pumpkin recipes:

GF DF Pumpkin Waffle Recipe

Pumpkin Pecan Chocolate Chip Muffin Recipe

Keto Friendly Pumpkin ricotta pie with title
Keto Friendly Pumpkin Ricotta Pie Recipe

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About Sabrina Quairoli

I love sharing my passion for organizing life and home. I hope you get inspired when visiting my home organizing tips, quick weeknight recipes, party planning ideas, and DIY organizing projects. Visit the About Me page to read my story.

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  1. Janet Barclay says

    October 02, 2018 at 1:40 pm

    This looks and sounds delicious! I can almost smell those spices...

    Reply
Sabrina owner of Sabrina's Organizing and Admin Services

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