Pumpkin Pie

Supreme Ricotta Maple Pumpkin Pie

  • 15 oz cooked or canned
  • 2 cups Supreme Ricotta Cheese(Whole Milk)
  • 1⁄4 cup maple syru
  • 1 cup sugar
  • 1 tbsp cornstarch
  • 1⁄2 tsp ginger
  • Pie crust (single 10” shell)
  • 5 large eggs
  • 1⁄4 cup milk
  • 1 1⁄2 tbsp melted butter
  • Dash of lemon juice
  • 1⁄2 tsp cinnamon
  • 1⁄2 tsp nutmeg

Sift sugar, cornstarch, cinnamon, ginger and nutmeg together in a medium bowl. Set aside. Beat eggs slightly in large bowl with high speed mixer. Add milk, maple syrup, pumpkin, Supreme Ricotta, melted butter, lemon juice and sifted ingredients to beaten eggs. Beat this mixture at medium speed until well blended and smooth (about 5 mins). Pour mixture into uncooked 10" pie crust.

Bake in 450 oven for 15 mins. Reduce temperature to 350 and continue to bake for 50 minutes. Serves 10

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Cranberry Pie

Supreme Autumn Cranberry Pie

  • 2 cups Supreme Ricotta Cheese (Whole Milk)
  • 3 eggs beaten
  • 1 tsp melted butter
  • 1⁄2 tsp salt
  • 1⁄4 tsp nutmeg
  • Lemon juice (half of lemon)
  • 1⁄2 cup chopped craisins (dried cranberries)
  • 1/3 cup brown sugar
  • 1⁄4 cup milk
  • 1⁄2 tsp cinnamon
  • 1⁄2 cup chopped walnuts
  • Pie crust (Single 10” shell)

Line pie pan with shell and bake in 450 °F oven until light brown
(approx. 10-15 mins). Reduce temperature of oven to 350 °F.

Blend rest of ingredients until well mixed. Pour into baked pie shell
and bake at 350 °F until filling is firm (approx 40-55 mins). Serves 10

Ricotta Spread

Supreme Seasoned Light Ricotta Spread

A light and easy spread...ideal as a vegetable dip, as a stuffed-vegetable appetizer or with bagels, toast and crackers!

  • 2 cups Supreme Ricotta Cheese (Whole Milk or Part Skim)
  • 1⁄2 cup chives (sliced)
  • Dash lemon
  • 1 cup parmesan cheese
  • 2 tsps garlic (minced)
  • Salt and pepper
  • to taste

FOR DIP or SPREAD: Blend all ingredients in small bowl. Add lemon, salt and pepper to taste. Let set and serve.

FOR STUFFED VEGETABLE APPETIZER (Cucumbers): Blend all ingredients in small bowl. Add lemon, salt and pepper to taste. Set aside. Wash cucumbers and cut off both ends. Peel (if desired) and slice cucumber lengthwise (from end to end). Use spoon to scoop out the seeds, leaving a shallow channel. Pack the filling in each channel leaving a mound along top. Let set for approx 1 hour, slice and serve

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