HEALTHY PUMPKIN RICOTTA PIE
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 8 servings
Healthy Pumpkin Pie made with semolina, pumpkin puree, ricotta cheese and sweetened with honey.
- 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
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.
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.
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