Filter
Reset
Sort ByRelevance
Christy Wandling Van Scoyoc
Pumpkin pie with vanilla and ricotta
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
Blogs that might be interesting
-
20 minDessertflour, white almonds, powdered sugar, butter, egg yolk, lemon zest, egg, sugar, lemon, butter,tarte au citron
-
20 minDessertGreek yogurt (0% fat), lemon lemon syrup, fresh raspberries,lemon-raspberry ice creams
-
5 minDessertbalsamic vinegar, sugar, raspberries, powdered sugar, Vanilla ice cream,vanilla ice cream with raspberries and balsamic syrup
-
110 minDessertMarsala sweet Italian dessert wine, currants, pine nuts, butter to grease, lemon, medium sized egg, granulated sugar, ricotta,ricotta pudding
Nutrition
500Calories
Sodium0% DV0g
Fat37% DV24g
Protein22% DV11g
Carbs20% DV59g
Fiber0% DV0g
Loved it