Keto Friendly Pumpkin Ricotta Pie Recipe
Adding pumpkin and spices to this ricotta pie no-crust recipe was an excellent addition to my regular ricotta pie recipe. Since I am not using sugar in my desserts, I substituted Monk Front in this alternate sweetener recipe.
Here are the first half of the ingredients! The pumpkin pie spices in the cake recipe helped make it super flavorful.
Here are the second half of the ingredients. I decided to use coconut flour. I think you can also use Almond flour.
Mix the nutmeg, cinnamon, allspice, and cloves in a bowl.
Sprinkle spices with the pumpkin puree and stir. Then, mix the rest with the ricotta. Set aside.
Add the eggs, vanilla, coconut flour, coconut milk, three eggs, and monk fruit sweetener to the ricotta mixture. Mix well in the mixture. Butter the 5 x 12 glass baking sheet. Be sure to butter the sides as well as the bottom.
Using a tablespoon, add six spoonfuls of pumpkin batter in random areas in the baking dish. Using a knife mix the pumpkin into the ricotta batter creating swirls throughout the cake batter.
Bake in the oven for 35-40 minutes or until the toothpick comes out clean in the center.
Here is what the cake looked like after it was finished. And, boy, was it flavorful.
Keto Friendly Pumpkin Ricotta Pie Recipe
Recipe details
- 12 servings
- Prep time: 15 Minutes Cook time: 40 Minutes Total time: 55 min
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