HEALTHY PUMPKIN RICOTTA PIE

This post is truly special to me. I am officially launching my blog today and sharing all the love and passion for food (and photography) with YOU. I hope you will find a lot of tasty recipes here and we can become friends. What do you think?

I would like to share with you how I got to where I am today, launching my very own food blog that I created from scratch, so you can have a better idea of how Cooktoria came to be and why.

It all started 2 years ago. Even though I didn’t create this blog until March 2015, I’ve had a burning desire to share my recipes since early 2013. Because I didn’t have any background in web development (and I thought you needed that to create a blog), I decided to create a Facebook fan page called Cooking with Tania. I collected recipes for almost half a year there, but I never launched it. One day, I showed that Facebook page to a friend of mine and he offered to help me create a blog, and I got VERY excited. The time passed, and that friend received a job offer and wasn’t able to invest his time into my site. Almost another year passed and I decided I could create a blog myself (It wasn’t as hard as I had imagined.) And so, following a lot of YouTube tutorials, Cooktoria came to be…

The reason I started this blog is simple. I am hoping to create a nice, friendly community where you can come for inspiration and get breakfast or dinner ideas for things to cook for your loved ones. I am mostly posting healthy, easy to follow recipes so you don’t have to spend all day next to the cooking stove. We should all enjoy cooking!

I am eager to get to know you, so feel free to contact me and share your thoughts. If you like what I do, share this blog on your social media sites; I would really appreciate it. Thank you for finding the time to read my posts. I am sending you one million HUGS!!!

Okay, let’s start cooking!

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HEALTHY PUMPKIN RICOTTA PIE

Healthy Pumpkin Pie made with semolina, pumpkin puree, ricotta cheese and sweetened with honey.

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 8 servings

Calories 295kcal

Author Tania Sheff

Ingredients

• 1 cup milk
• 1/2 cup water
• 1/2 cup semolina
• 1 lb. baked pumpkin puree (see note)
• 1 cup ricotta cheese
• 1/4 cup honey
• 2 eggs
• 1 tsp vanilla extract
• 1/3 cup pumpkin seeds
• a pinch of salt
• more honey for glaze

Instructions

• Heat up the oven to 350F.
• 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.
• Transfer semolina into a mixing bowl and add pumpkin puree, ricotta, the egg yolks, vanilla extract and honey. Mix all the ingredients well.
• Whisk the remaining 2 egg whites until thick foam forms. Gently mix the egg whites into the pumpkin mixture.
• Grease large (about 10 inch diameter) baking pan slightly, and pour in the mixture. Sprinkle with pumpkin seeds on top.
• Bake for about 30 minutes, checking until the pie starts to brown. (Baking time may vary depending on how thick the pie is).
• Once baked, let it cool for at least an hour and using a pastry brush, spread some more liquid honey on top.

Notes

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

BAKED PUMPKIN PUREE:

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.

 

 

Nutrition

Calories: 295kcal | Carbohydrates: 16g | Protein: 8g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 167mg | Potassium: 169mg | Fiber: 2g | Sugar: 10g | Vitamin A: 8950IU | Vitamin C: 3.3mg | Calcium: 120mg | Iron: 1.6mg