Pumpkin pie with vanilla and ricotta

Preheat the oven to 180 ° C.

Grease the cake mold and dust with flour.

Take 2/3 of the dough and roll out on a floured surface.

Line the cake mold with the dough and pierce holes in the bottom. Place a piece of baking paper with the baking container and bake the bottom for about 10 minutes in the oven.

Remove the paper with the support filling and continue cooking for about 5 minutes. Remove the cake base from the oven and allow to cool.

In the meantime roll out the rest of the dough for the lid of the cake and put a small circle in the middle.

Beat the eggs and keep 2 tablespoons apart.

Beat the eggs with the ricotta, lemon zest, juice and a pinch of salt and stir evenly through the pumpkin puree.

Pour the filling into the bottom and shake briefly so that any air bubbles disappear.

Carefully place the lid cover and press the edges with a little water. Brush the lid with egg and fry the cake in the middle of the oven for about 30 minutes until tender and golden brown.

Let the cake cool down a bit and serve lukewarm with tarts of whipped whipped cream.

Garnish with roasted pumpkin seeds if necessary.