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Pumpkin Ricotta Pie
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Pumpkin Ricotta Pie

This Pumpkin Ricotta Pie combines the cozy flavors of classic pumpkin pie with the creamy texture of Italian ricotta pie. Made with pumpkin purée, ricotta, cream cheese, warm spices, and orange zest, it's a rich, make-ahead Thanksgiving dessert that's perfect for holiday gatherings.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American, Italian
Keyword: holiday dessert, pumpkin pie recipe, pumpkin ricotta pie, ricotta pie, Thanksgiving dessert
Servings: 8 slices
Calories: 355kcal
Cost: 4

Equipment

  • 9-inch deep dish pie plate
  • large mixing bowl
  • electric mixer
  • baking sheet
  • wire cooling rack
  • measuring cups and spoons

Ingredients

  • 1 9-inch deep dish pie crust
  • 8 oz cream cheese, room temperature
  • 15 oz whole milk ricotta cheese, drained
  • 15 oz pumpkin purée, drained
  • 3/4 cup dark brown sugar
  • 2 tbsp all-purpose flour
  • 1 tsp vanilla extract
  • 1 tbsp orange zest
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 3 large eggs
  • 1 cup whipped cream for serving (optional)

Instructions

  • Preheat the oven to 350°F. Roll out the pie dough to fit a 9-inch deep dish pie plate and place it in the freezer while preparing the filling.
  • In a large mixing bowl, beat the room temperature cream cheese with an electric mixer until completely smooth.
  • Add the drained ricotta, drained pumpkin purée, and brown sugar. Beat for 2 to 3 minutes until light and fluffy.
  • Add the flour, vanilla extract, orange zest, salt, cinnamon, ginger, nutmeg, and cloves. Beat in the eggs one at a time until fully incorporated.
  • Pour the filling into the chilled crust. Place the pie on a baking sheet and bake for 50 to 60 minutes until the center is barely set with a slight jiggle.
  • Allow the pie to cool completely on a wire rack, then refrigerate for at least 6 hours or overnight.
  • Slice into wedges and serve chilled or slightly cool with whipped cream if desired.

Notes

Drain both the ricotta and pumpkin purée before mixing to ensure a thick, custardy filling. Refrigerate for at least 6 hours, preferably overnight, before slicing. For an elegant finish, serve with whipped cream, maple roasted pecans, or a drizzle of salted caramel sauce.