Pumpkin Ricotta Pie with Ginger Biscuit Crust

Have a slice or two of this scrumptious baked pumpkin ricotta pie with ginger biscuit crust.
The original recipe contains eggs and dairy, but there is a vegan version of this pie as well.


Prep Time: 35 mins
Cook Time: 60 mins
Yields: 8-10


  • For the Filling:
  • 1/2 butternut pumpkin, peeled and cubed
  • 1/2 cup maple syrup
  • 1/2 cup smooth ricotta (use coconut yogurt, if vegan)
  • 2 eggs (use 3 tablespoons of peanut butter, if vegan)
  • 1/2 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • For the Crust:
  • 400 g store bought ginger nut biscuits, crumbled
  • 150 g melted butter room temperature (use dairy-free butter, if vegan)
  • 2 tablespoons maple syrup


  1. Steam the pumpkin for 20 minutes or until soft and tender. Once ready set aside to cool down. Preheat oven to 180°C and grease a baking pie tin.
  2. Make the crust. Place all the ingredients into a food processor and pulse until the mixture resembles fine crumbs and slightly sticky. Press into the base and sides of the prepared baking pie tin.
  3. Make the filling. Place cooked pumpkin cubes with the rest of the ingredients into a food processor and pulse until smooth. Pour onto the pie base and bake for 60 minutes or until set. Let cool for 10 minutes before removing from the pie tin. Serve warm or at room temperature. Enjoy!

Nutrition Facts

Per serving: 381 KCALS | 25.2G FAT | 12.8G SAT FAT | 36.2G CARBS | 10.8G SUGAR | 0.7G FIBRE | 3.9G PROTEIN

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