Pumpkin Pie With Ricotta Cheese, Coconut, Almonds Recipe by Jon Michelena
Cooking Instructions Prep: 30 minutes Baking: 75 minutes 1 PIE SHELL PREPARATION In a food processor, mix flour with salt and sugar. Add and cut the butter into the flour, pulse it until butter is in small pieces. 2 Add water and pulse it again until the dough starts coming together. Do not over mix. It should look like coarse meal. 3 Place the dough on preparation table and bring it together forming a ball, and push down to flatten it. Wrap the dough in plastic film and place in refrigerator for 35 minutes. 4 Extend the dough about 12 inches in diameter. Roll the dough on the rolling pin and place it on a 9 ½ inches baking pan. Press slightly against the sides and the bottom of the baking pie and cut off the extra dough. 5 With a fork poke holes on the bottom of the dough. Prebake the pie at 350° F for 15 minutes. 6 PUMPKIN FILLIND PREPARATION The pumpkin can be cooked in the oven with the skin on at 400° F for about 1 hour until it is tender. Peel and puree it. 7 Mix the pumpkin puree with the heavy cream, beaten eggs, cottage cheese, shredded coconut, sliced almonds, brown sugar, brandy, vanilla extract, ground cinnamon, ginger powder, allspice, ground nutmeg, and ground cloves. 8 Pour the mixture into the pie shell and bake in a preheated oven at 350° F for 65 minutes. 1 PIE SHELL PREPARATION In a food processor, mix flour with salt and sugar. Add and cut the butter into the flour, pulse it until butter is in small pieces. 1 PIE SHELL PREPARATION In a food processor, mix flour with salt and sugar. Add and cut the butter into the flour, pulse it until butter is in small pieces. 2 Add water and pulse it again until the dough starts coming together. Do not over mix. It should look like coarse meal. 2 Add water and pulse it again until the dough starts coming together. Do not over mix. It should look like coarse meal. 3 Place the dough on preparation table and bring it together forming a ball, and push down to flatten it. Wrap the dough in plastic film and place in refrigerator for 35 minutes. 3 Place the dough on preparation table and bring it together forming a ball, and push down to flatten it. Wrap the dough in plastic film and place in refrigerator for 35 minutes. 4 Extend the dough about 12 inches in diameter. Roll the dough on the rolling pin and place it on a 9 ½ inches baking pan. Press slightly against the sides and the bottom of the baking pie and cut off the extra dough. 4 Extend the dough about 12 inches in diameter. Roll the dough on the rolling pin and place it on a 9 ½ inches baking pan. Press slightly against the sides and the bottom of the baking pie and cut off the extra dough. 5 With a fork poke holes on the bottom of the dough. Prebake the pie at 350° F for 15 minutes. 5 With a fork poke holes on the bottom of the dough. Prebake the pie at 350° F for 15 minutes. 6 PUMPKIN FILLIND PREPARATION The pumpkin can be cooked in the oven with the skin on at 400° F for about 1 hour until it is tender. Peel and puree it. 6 PUMPKIN FILLIND PREPARATION The pumpkin can be cooked in the oven with the skin on at 400° F for about 1 hour until it is tender. Peel and puree it. 7 Mix the pumpkin puree with the heavy cream, beaten eggs, cottage cheese, shredded coconut, sliced almonds, brown sugar, brandy, vanilla extract, ground cinnamon, ginger powder, allspice, ground nutmeg, and ground cloves. 7 Mix the pumpkin puree with the heavy cream, beaten eggs, cottage cheese, shredded coconut, sliced almonds, brown sugar, brandy, vanilla extract, ground cinnamon, ginger powder, allspice, ground nutmeg, and ground cloves. 8 Pour the mixture into the pie shell and bake in a preheated oven at 350° F for 65 minutes. 8 Pour the mixture into the pie shell and bake in a preheated oven at 350° F for 65 minutes. 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