Servings Prep Time
8servings 15minutes
Cook Time
Servings Prep Time
8servings 15minutes
Cook Time
  • 1cup milk
  • 1/2cup water
  • 1/2cup semolina
  • 1lb. baked pumpkin puree(see note)
  • 1cup ricotta cheese
  • 1/4cup honey
  • 2 eggs
  • 1tsp vanilla extract
  • 1/3cup pumpkin seeds
  • a pinch of salt
  • more honey for glaze
  1. Heat up the oven to 350F.
  2. Pour milk and water into a small saucepan and bring to a boil. Reduce heat to low and gradually add semolina and cook for about 2 minutes stirring constantly.
  3. Transfer semolina into a mixing bowl and add pumpkin puree, ricotta, the egg yolks, vanilla extract and honey. Mix all the ingredients well.
  4. Whisk the remaining 2 egg whites until thick foam forms. Gently mix the egg whites into the pumpkin mixture.
  5. Grease large (about 10 inch diameter) baking pan slightly, and pour in the mixture. Sprinkle with pumpkin seeds on top.
  6. Bake for about 30 minutes, checking until the pie starts to brown. (Baking time may vary depending on how thick the pie is).
  7. Once baked, let it cool for at least an hour and using a pastry brush, spread some more liquid honey on top.
Recipe Notes

Although it is not mandatory, I recommend using homemade pumpkin puree in this recipe, because it gives richer flavor.


Cut 1 medium or small pumpkin in half, stem to base. Remove seeds and pulp. Grease the pumpkin with a little vegetable oil and bake at 350F until it gets soft and chars slightly.  It takes about 1 hour (+-20 minutes) depending on how thick the pumpkin is.

Once cooked through, scrape the pumpkin meat from the shell halves and puree in a blender until smooth.