Pumpkin Pie with Farmers Cheese or Ricotta

If you can find a pumpkin that hasn’t been carved for Halloween, or artfully displayed on porch steps, you should definitely make your next pumpkin pie from scratch, and skip the cans. After the first time I used real pumpkin in my baking, I could never go back to the canned versions; the flavor, texture and color are so much more vibrant. The easiest way to cook a pumpkin is to roast it whole until it gets soft, that way the skin and the seeds come off easily, and you don’t need to struggle cutting through the tough outer layer. Farmers cheese or ricotta give this pumpkin pie more substance, slightly (just slightly!) reminiscent of cheese cake, which I prefer to the soupy texture of evaporated milk pies. As opposed to old school pie that takes a long time to set, this version can be cut right after it cools down, 30-60 minutes after it’s done baking.

I use the same dough for the pie crust as for these einkorn cookies/crackers, it’s wonderful to work with and produces tender and flaky crust. Farmers cheese is a good binding ingredient so you won’t need additional flour to make a perfect pie crust.

HOW TO MAKE PUMPKIN PIE WITH FARMERS CHEESE

Ingredients
Pie dough:
1 cup all-purpose einkorn flour
1/8 tsp salt
2 tablespoons sugar (optional)
4 Tbsp (55g) cold butter, cubed
1/2 cup (100g) farmers cheese (or ricotta cheese, drained for 30 minutes) (how to make farmers cheese, or buy LifeWay brand at most groceries)
Pie filling:
2 cups pureed pumpkin (1 can, if using canned pumpkin) (I roast a whole pumpkin in the oven until it gets soft, then scoop the flesh into a blender)
1 cup farmers cheese or ricotta cheese
2 eggs
2 tablespoons butter
1/4 cup cream
2 tablespoons flour
1/2 or 1 cup maple syrup (choose your own level of sweetness)
1 tablespoon cinnamon
1/4 teaspoon salt
1/4 teaspoon ginger
1/4 teaspoon nutmeg
Zest of one orange (optional)

Instuctions
Place einkorn flour, salt, sugar, if using, and butter in a mini food processor, pulse a couple of times until you see large crumbs.

Add farmers cheese or ricotta, and process until dough starts to come together.

Turn the dough onto a floured work surface, and form a ball.

Pre-heat oven to 350ºF (175ºC).
Roll the dough out to fit your pie pan; transfer it to the pie pan. Trim the edges with a knife, holding the knife parallel to the counter, reserve the trimmings to make leaves. Alternatively, you can shape the edges any way you prefer.

Smooth the edges with your fingers.
Combine the trimmings into a ball, roll it out, and make shapes using pie crust cutters, or cookie cutters. Repeat until all the dough is gone.

Place a pie weight (or some parchment paper with a handful of dried beans) on top of the crust and bake for 10 minutes.

Mix filling ingredients in a blender (I use Blendtec) until completely smooth; pour into the pie crust. Place the cutout shapes on top in any design you like. Bake uncovered for 20 minutes, then cover with foil and bake 25 minutes longer.
Cool completely before slicing.

Print Recipe

5 from 1 vote

Pumpkin Pie with Farmers Cheese or Ricotta

Prep Time15 minutes mins

Cook Time55 minutes mins

Course: Dessert

Author: Valeria - Beets 'n Bones blog

Ingredients

PIE DOUGH

• 1 cup all-purpose einkorn flour
• 1/8 tsp salt
• 2 tablespoons sugar optional
• 4 Tbsp 55g cold butter, cubed
• 1/2 cup 100g farmers cheese (or ricotta cheese, drained for 30 minutes) (how to make farmers cheese, or buy LifeWay brand at most groceries)

PIE FILLING

• 2 cups pureed pumpkin 1 can, if using canned pumpkin (I roast a whole pumpkin in the oven until it gets soft, then scoop the flesh into a blender)
• 1 cup farmers cheese or ricotta cheese
• 2 eggs
• 2 tablespoons butter
• 1/4 cup cream
• 2 tablespoons flour
• 1/2 - 1 cup maple syrup choose your level of sweetness
• 1 tablespoon cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• Zest of one orange optional

Instructions

• Place einkorn flour, salt, sugar, if using, and butter in a mini food processor, pulse a couple of times until you see large crumbs.
• Add farmers cheese or ricotta, and process until dough starts to come together.
• Turn the dough onto a floured work surface, and form a ball.
• Pre-heat oven to 350ºF (175ºC).
• Roll the dough out to fit your pie pan; transfer it to the pie pan. Trim the edges with a knife, holding the knife parallel to the counter, reserve the trimmings to make leaves. Alternatively, you can shape the edges any way you prefer.
• Smooth the edges with your fingers.
• Combine the trimmings into a ball, roll it out, and make shapes using pie crust cutters, or cookie cutters. Repeat until all the dough is gone.
• Place a pie weight (or some parchment paper with a handful of dried beans) on top of the crust and bake for 10 minutes.
• Mix pie filling ingredients in a blender (I use Blendtec) until completely smooth; pour into the pie crust. Place the cutout shapes on top in any design you like. Bake uncovered for 20 minutes, then cover with foil and bake 25 minutes longer.
• Cool completely before slicing.