Easy Italian Ricotta Pumpkin Bars

Easy Italian ricotta pumpkin bars are a shortbread-style cinnamon crust, a baked pumpkin layer and a whipped ricotta topping, ready in about 4 hours 5 minutes including the chill. They make 24 squares, and you can make them a day ahead for a party.

Why This Recipe Works

The crust is a buttery shortbread made by cutting cold butter into the flour mix until it looks like coarse crumbs. Cold butter keeps little pockets in the dough, so the baked base turns crisp and tender instead of greasy. Press it down firmly, so the squares hold together when you lift them.

The pumpkin layer goes onto the crust while the crust is still warm. The crust stays dry because it was baked first, and the filling sets in a smooth, even layer. Evaporated milk gives a creamy custard without watering down the pumpkin flavor.

Draining the ricotta and folding in whipped cream makes the topping thick and airy. Excess whey is what turns a ricotta topping runny, so let it drain well. The cream makes it hold its shape, so it cuts into clean squares.

Easy Italian Ricotta Pumpkin Bars Ingredients

For the crust

• 2 cups all-purpose flour
• 1/2 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, cold and cubed

For the pumpkin layer

• 1 (15-ounce) can pumpkin puree
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup evaporated milk
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt

For the ricotta topping

• 15 ounces whole milk ricotta, well drained
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy cream, cold
• Cinnamon sugar, for dusting

How To Make Easy Italian Ricotta Pumpkin Bars

Bake the crust

1. Heat the oven: Heat the oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, so you can lift the bars out whole later.
2. Mix the crust: Stir the flour, brown sugar, cinnamon and salt together in a large bowl. Work in the cold butter with a pastry cutter or your fingertips until the mix looks like coarse crumbs.
3. Press and bake: Press the crumbs firmly into the pan in an even layer. Bake for 15 minutes.

Add the pumpkin layer

4. Mix the filling: Whisk the pumpkin puree, granulated sugar, eggs, evaporated milk, pumpkin pie spice and salt until smooth. Whisking well keeps streaks of egg out of the layer.
5. Bake again: Pour the filling over the warm crust and smooth the top. Bake for 30 to 35 minutes, until the center is set and no longer jiggles.
6. Cool and chill: Let the pan cool completely on a rack. Then chill it for 1 hour, because a warm layer will melt the topping.

Top and chill

7. Beat the ricotta: Beat the drained ricotta, powdered sugar and vanilla in a bowl until smooth.
8. Whip the cream: In a separate bowl, whip the cold heavy cream to stiff peaks. Fold it into the ricotta mix gently, so you keep the air in.
9. Spread and dust: Spread the topping over the cold pumpkin layer. Dust the top with cinnamon sugar.
10. Chill and cut: Refrigerate for at least 2 hours. Lift the slab out by the parchment and cut it into squares.

Recipe Tips

• Drain the ricotta well: Spoon the ricotta into a fine strainer set over a bowl and leave it for 30 minutes or more. Less whey means a thicker topping that cuts cleanly.
• Keep the butter cold: If the butter softens while you work, the crust turns greasy and dense. Chill the bowl for 10 minutes if it starts to feel warm.
• Check the center: Pull the pan out when the edges are set and the middle barely wobbles. It firms up as it cools, and overbaking can crack the top.
• Use a hot knife: Wipe the knife clean between cuts, or dip it in hot water first. The cream stays neat and the edges look sharp.

What To Serve With Easy Italian Ricotta Pumpkin Bars

Serve the bars cold, straight from the fridge, with hot coffee or espresso. A little extra cinnamon on top fits a fall dessert table, and a few chopped toasted pecans add crunch.

How To Store

• Fridge: Keep the cut bars in a covered container in the fridge for up to 4 days. The topping contains cream, so don’t leave them out for more than 2 hours.
• Freezer: The topping can turn watery after freezing, so freeze the bars without it. Wrap the crust and pumpkin layer well and freeze for up to 2 months, then thaw in the fridge before topping.
• Make ahead: Bake the crust and pumpkin layer a day ahead and keep the pan covered in the fridge. Add the ricotta topping the day you serve them.

FAQs

Can I make ricotta pumpkin bars ahead of time?

Yes. They taste best after a full chill, so make them the day before you serve. Keep them covered in the fridge and dust with cinnamon sugar just before serving.

Can I use part-skim ricotta?

You can, but the topping will be less creamy and may weep more. Whole milk ricotta gives a smoother, richer result. Whichever you use, drain it well.

Can I use pumpkin pie filling instead of puree?

No. Pie filling is already sweetened and spiced, so the layer would taste too sweet and may not set the same way. Use plain pumpkin puree and add the sugar and spice listed here.

Why is my topping runny?

Usually the ricotta held too much liquid, or the cream was not whipped to stiff peaks. Drain the ricotta well and whip the cream until it holds firm peaks. Spread the topping only on a fully chilled pumpkin layer.

Nutrition

Estimated per serving (1 of 24), worked out from the ingredients.

• Calories: about 230 kcal
• Total Fat: 14g
• Total Carbohydrate: 23g
• Dietary Fiber: 1g
• Protein: 4g

Easy Italian Ricotta Pumpkin Bars

Recipe by Paula

0.0 from 0 votes

Servings

24

servings

Prep time

30

minutes

Cooking time

50

minutes

Total time

80

minutes

Shortbread-style cinnamon crust, a smooth baked pumpkin layer and a cloud of whipped ricotta cream. A make-ahead fall dessert that cuts into 24 clean squares.

Ingredients

• For the crust

• 2 cups all-purpose flour

• 1/2 cup packed brown sugar

• 1 teaspoon ground cinnamon

• 1/4 teaspoon salt

• 1 cup (2 sticks) unsalted butter, cold and cubed

• For the pumpkin layer

• 1 (15-ounce) can pumpkin puree

• 3/4 cup granulated sugar

• 2 large eggs

• 1/2 cup evaporated milk

• 2 teaspoons pumpkin pie spice

• 1/2 teaspoon salt

• For the ricotta topping

• 15 ounces whole milk ricotta, well drained

• 1/2 cup powdered sugar

• 1 teaspoon vanilla extract

• 1 cup heavy cream, cold

• Cinnamon sugar, for dusting

Directions

• Heat the oven: Heat the oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, so you can lift the bars out whole later.
• Mix the crust: Stir the flour, brown sugar, cinnamon and salt together in a large bowl. Work in the cold butter with a pastry cutter or your fingertips until the mix looks like coarse crumbs.
• Press and bake: Press the crumbs firmly into the pan in an even layer. Bake for 15 minutes.
• Mix the filling: Whisk the pumpkin puree, granulated sugar, eggs, evaporated milk, pumpkin pie spice and salt until smooth. Whisking well keeps streaks of egg out of the layer.
• Bake again: Pour the filling over the warm crust and smooth the top. Bake for 30 to 35 minutes, until the center is set and no longer jiggles.
• Cool and chill: Let the pan cool completely on a rack. Then chill it for 1 hour, because a warm layer will melt the topping.
• Beat the ricotta: Beat the drained ricotta, powdered sugar and vanilla in a bowl until smooth.
• Whip the cream: In a separate bowl, whip the cold heavy cream to stiff peaks. Fold it into the ricotta mix gently, so you keep the air in.
• Spread and dust: Spread the topping over the cold pumpkin layer. Dust the top with cinnamon sugar.
• Chill and cut: Refrigerate for at least 2 hours. Lift the slab out by the parchment and cut it into squares.