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Pumpkin Ricotta Pudding Cake

Infused with spice and rich tasting, this custard like cake is quick to assemble and great make ahead dessert. Serve it plain -- with a small dollop of whipped cream -- or drizzle on a bit of chocolate syrup."


15 oz can pure pumpkin
15 oz container part-skim ricotta cheese
2 eggs
2 tsp vanilla extract
¾ cup sugar
¼ cup honey
1 tsp cinnamon
½ tsp nutmeg
¼ tsp cloves
¼ tsp ginger
¼ tsp salt
2 tbsp cornstarch
2 tbsp bread crumbs
Butter (to grease pan)


Preheat oven to 425 degrees.

Butter spring form pan generously. Sprinkle breadcrumbs onto the bottom of the pan and shake these around to coat the butter throughout the pan. Discard the crumbs that have not adhered to the pan.

Separate eggs. Add yolks to the food processor bowl. Save whites in a separate small bowl.

Add remaining ingredients to the egg yolks in the food processor bowl. Pulse 20 seconds at a time till smooth. Add whites and pulse till smooth again.

Pour batter into the prepared spring form pan.

Bake at 425 degrees for ten minutes. Lower oven temperature to 375 degrees and bake for another 35 to 40 minutes till set in the middle and there is a slight crack.

Shut off the heat in the oven and leave cake in the oven with the door ajar to release the heat.

Remove the cake and place on rack. Run a wet knife along between the cake and edge of the pan to release the cake. Let cool to room temperature.
Refrigerate for at least two hours before serving.

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Nutritional Information
Per Serving

no nutrition information available

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