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, allspice, and cloves, these spices scream autumn. Try it for yourself and see.
Visit our DELICIOUS KETO ITALIAN RICOTTA PIE RECIPE for another version of this recipe!
Simple Ingredients to make this Pumpkin Ricotta Pie Recipe:
1 teaspoon nutmeg
One teaspoon cinnamon
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
¼ cup coconut flour
¼ cup coconut/almond milk or coconut milk
½ cup chopped walnut
Easy Instructions to make this Pumpkin Ricotta Pie Recipe:
Preheat 350 degrees.
Mix the nutmeg, cinnamon, 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. 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.
Bake in the oven for 35-40 minutes or until the toothpick comes out clean in the center. Make sure you do not let it get dried out.
Let cool. This could take a few hours or more. You can then cover and refrigerate it.
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Ingredients
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 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
- ¼ cup coconut flour
- ¼ cup coconut/almond milk or coconut milk
- ½ cup chopped walnut
Instructions
- Preheat 350 degrees.
- Mix the nutmeg, cinnamon, 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. Be sure to butter the sides as well as the bottom.
- Pour the batter into the baking dish.
- Using a tablespoon, add six spoonfuls of pumpkin batter in random areas in the baking dish.
- I used a knife to mix the pumpkin into the ricotta batter creating swirls throughout the cake batter.
- Bake in the oven for 35-40 minutes or until the toothpick comes out clean in the center.
- Let cool.
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.
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Visit more of our pumpkin recipes:
Pumpkin Pecan Chocolate Chip Muffin Recipe
Janet Barclay
This looks and sounds delicious! I can almost smell those spices...