Pumpkin and Ricotta Casserole

    1 hour 20 min

    A rich and creamy pumpkin dish. Pumpkin is topped with a mixture of eggs, milk and ricotta cheese, then baked to perfection. Serve as a side dish to any meal. It goes particularly well with roast meats.

    16 people made this

    Serves: 6 

    • 1 (900g) pumpkin
    • 1 large onion, finely chopped
    • 30g unsalted butter, melted
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground white pepper
    • 2 eggs
    • 175ml milk
    • 185g ricotta cheese

    Prep:30min  ›  Cook:50min  ›  Ready in:1hr20min 

    1. Preheat the oven to 190 C / Gas 5. Coat a large baking dish with oil.
    2. Cut pumpkin in half and remove seeds; cut into 5mm thick slices. Peel slices and place pumpkin slices into a large bowl. Toss with onion and melted butter and season with salt and white pepper. Arrange in prepared baking dish.
    3. Bake pumpkin in preheated oven for 30 minutes. In a mixing bowl, beat eggs with milk and cheese; pour mixture over pumpkin in baking dish. Continue baking for 20 minutes or until golden brown.

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    Reviews & ratings
    Average global rating:

    Reviews in English (17)


    I took this recipe to a multicultural potluck. it was rated as okay, people said it needed more salt and butter.  -  28 Dec 2007  (Review from Allrecipes US | Canada)


    This recipe was wonderful! I followed it exactly and my whole family raved about how delicious the dish turned out. We really enjoyed it! Thanks!  -  03 Nov 2007  (Review from Allrecipes US | Canada)


    I needed to use up some pumpkin and ricotta cheese so imagine my delight to find this recipe! My pumpin was pre-cooked so I fried the onion in a pan with olive oil (instead of butter), spread it out ontop of the pumpkin and then poured the cheese mix on top and baked for 20 minutes. I had a bit less than the 3/4 cup of ricotta so used parmesan to make up the difference. It was not runny (I was worried as another poster made that comment) at all (I'd already considered trying it with bread crumbs next time but don't need to). It had a nice flavour but next time I'll cut the pumpkin pieces smaller. Mine were about 1.5" square and that was definitely too big. It looks much nicer than the picture by the way.  -  08 Oct 2009  (Review from Allrecipes US | Canada)