Whipped Pumpkin Ricotta
This Whipped Pumpkin Ricotta is the perfect savory appetizer for Fall entertaining!
Servings: 8 servings
Calories: 250kcal
Ingredients
- 4 cups whole milk ricotta
- 1 cup canned pumpkin
- ¼ tsp sea salt
- ¼ tsp cinnamon
- ¼ tsp lemon zest
- freshly cracked black pepper
- olive oil
- ¼ cup roasted sunflower seeds shelled (optional garnish)
- toasted bread and crackers for serving
Instructions
- Using a countertop mixer fitted with the paddle attachment, add the ricotta, canned pumpkin, salt, cinnamon and lemon zest. Whip on medium-high for 1-2 minutes, or until mixture is smooth and light in texture.
- Transfer mixture into a serving dish. Top with black pepper, olive oil and roasted sunflower seeds (optional).
- Serve with toasted bread and crackers.
Notes
While the cinnamon and lemon zest look like very small amounts, they each bring an important layer of flavor to this recipe. It might be tempting...but don't skip either one!
Nutrition
Calories: 250kcal | Carbohydrates: 7g | Protein: 15g | Fat: 18g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 208mg | Potassium: 213mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5314IU | Vitamin C: 1mg | Calcium: 267mg | Iron: 1mg
