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Pumpkin Ricotta Cake

Pumpkin Ricotta Cake

Serving Size



2 1/2 cups of whole milk ricotta cheese
2 1/2 cups of pumpkin puree
1/2 cup of bitter sweet sweet chips
1/2 cup of all purpose flour
1 tbs of vanilla
1 cup of coconut brown sugar
or 1/2 cup of regular sugar and 1/2 cup coconut sugar.
6 whole eggs.
1 tsp all spice
1/2 tsp cinnamon


Pre heat oven to 350.

In a bowl mix sugar, egg yolks, whole eggs until creamy and smooth. Put in vanilla, whisk then flour, stir, then ricotta & pumpkin and mix well. Add chocolate chips and mix all together well. In an oiled 10” spring form pan pour in mixture and place in a 350 oven for 60 minutes. Shut oven off and let cook on the rack. Serve at room temperature with Whipped cream and or powdered sugar. Enjoy!

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