Best Creamy Ricotta Pie Recipes

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CREAMY PUMPKIN PIE WITH RICOTTA CHEESE



Creamy Pumpkin Pie with Ricotta Cheese image

This recipe for pumpkin pie is made light and creamy with the addition of ricotta cheese. Delightfully different and delicious! Try topping with vanilla greek yogurt, pumpkin seeds, or whipped cream.

Provided by Kirsten

Categories     Fruits and Vegetables     Vegetables     Squash

Time 55m

Yield 8

Number Of Ingredients 9

1 (9 inch) unbaked 9-inch pie crust
1 cup ricotta cheese
2 eggs, lightly beaten
1 (16 ounce) can solid-pack pumpkin
¾ cup firmly packed brown sugar
1 (5.3 ounce) can evaporated milk
1 ½ teaspoons pumpkin pie spice
1 teaspoon vanilla extract
½ teaspoon salt

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Press pie crust into a pie plate.
  • Beat ricotta cheese into lightly beaten eggs in a large bowl until smooth. Stir pumpkin, brown sugar, evaporated milk, pumpkin pie spice, vanilla extract, and salt into the cheese mixture until smooth; pour into the pie crust.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 257.1 calories, Carbohydrate 37.4 g, Cholesterol 51.9 mg, Fat 10.3 g, Fiber 2.5 g, Protein 4.9 g, SaturatedFat 3.2 g, Sodium 442.5 mg, Sugar 24 g

CREAMY RICOTTA PIE



Creamy Ricotta Pie image

This is a creamy pie, not a dense cheesecake. For crust-challenged individuals (like myself), this is for you. The crust is cookie-like. Whenever I am invited to visit friends and ask if I can bring something, they always request this pie.

Provided by lashley

Categories     Desserts     Pies

Time 4h35m

Yield 8

Number Of Ingredients 14

2 cups all-purpose flour
½ cup white sugar
½ cup shortening
2 large eggs
1 ½ teaspoons baking powder
2 teaspoons vanilla extract
1 teaspoon salt
2 (16 ounce) containers ricotta cheese
¾ cup white sugar
2 large eggs
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
1 pinch ground cinnamon, for garnish
1 pinch white sugar, for sprinkling

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix flour, 1/2 cup sugar, shortening, 2 eggs, baking powder, 2 teaspoons vanilla extract, and salt together in a bowl until dough comes together.
  • Press dough into a 9-inch pie dish, reserving about 1 tablespoon of dough for topping.
  • Beat ricotta cheese, 3/4 cup sugar, 2 eggs, 2 teaspoons cinnamon, and 2 teaspoons vanilla extract in a bowl until smooth; pour cheese filling into prepared pie dish.
  • Divide reserved dough into 3 balls. Flatten balls and arrange atop pie filling.
  • Sprinkle a pinch of cinnamon and a pinch of sugar over pie, if desired.
  • Bake in the preheated oven until crust is golden brown and filling begins to firm, about 75 minutes.
  • Chill pie in refrigerator until fully firm, about 3 hours.

Nutrition Facts : Calories 549.1 calories, Carbohydrate 62.3 g, Cholesterol 128.2 mg, Fat 24.6 g, Fiber 1.2 g, Protein 19.3 g, SaturatedFat 9.6 g, Sodium 559.7 mg, Sugar 32.3 g

CREAMY RICOTTA PIE



Creamy Ricotta Pie image

Ricotta, white chocolate pudding, whipped topping, orange peel and chocolate chunks are mixed and spooned into a wafer crust for a tasty no-bake pie.

Provided by My Food and Family

Categories     Recipes

Time 2h10m

Yield 8 servings

Number Of Ingredients 7

1 cup POLLY-O Original Ricotta Cheese
3/4 cup cold milk
1-1/2 tsp. grated orange zest
1 pkg. (4-serving size) JELL-O White Chocolate Flavor Instant Pudding
2 cups thawed COOL WHIP Whipped Topping
2 oz. BAKER'S Semi-Sweet Chocolate, chopped
1 ready-to-use vanilla wafer crumb crust (6 oz.)

Steps:

  • Beat ricotta cheese, milk and orange zest in large bowl with wire whisk until well blended.
  • Add dry pudding mix. Beat with wire whisk 1 to 2 min. Gently stir in whipped topping until well blended. Stir in chocolate. Spoon into crust.
  • Refrigerate 2 hours or until firm. Store leftover pie in refrigerator.

Nutrition Facts : Calories 310, Fat 16 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 20 mg, Sodium 290 mg, Carbohydrate 37 g, Fiber 1 g, Sugar 25 g, Protein 6 g

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