Pumpkin Ricotta Parfaits

Serves: 8

Recipe Level: Easy

I got this recipe from my boyfriend's mother and made a few small additions. It is a great update to traditional pumpkin pie and can be dressed up for entertaining. I know it sounds like a weird combination, but the savory flavor and creamy texture of the ricotta pair perfectly with the sweetness of the pumpkin custard. A traditional piece of pumpkin pie is about 325 calories (without any whipped cream on it). This recipe cuts 100 calories and 20 grams of carbs, and more than doubles the protein. There aren't a lot of desserts out there that pack in 12 grams of protein per serving, so this one will actually fill you up and you won't feel the desire to eat half a pie!

Pumpkin - 2 cups roasted & pureed or 1 can

Fat Free Evaporated Milk - 1 can

Truvia Baking Blend - 1/2 cup (if substituting sugar or Splenda, use 1 cup)

Eggs - 2 whole

Pumpkin Pie Spice - 1 1/2 tbsp.

Vanilla - 1 tsp.

Low Fat Ricotta - 2 cups 

Cinnamon Roasted Almonds - 2 oz. (about 40-50 nuts)

1. Preheat oven to 375 degrees. 

2. I hate doing extra dishes, so I mix this up in the same dish in which I bake it. In a deep casserole dish, mix together pumpkin, evaporated milk, Truvia, and pumpkin pie spice. I crack the eggs into the evaporated milk can and beat them up with the vanilla to avoid dirtying another bowl. (Did I mention I really hate doing dishes?) Then combine the eggs into the pumpkin mixture, making sure everything is well mixed.

3. Place in the oven and bake for 45 minutes or until it is completely cooked through and the center is set.

4. Remove from the oven and let cool.

5. To create the parfaits, use a clear class. (I used wine glasses, but any kind will work, you just want to be able to see the layers.) I did a more rustic interpretation, just layering them in with a spoon, if you wanted a cleaner presentation, you could use a piping bag or a zip top bag with the corner cut off and pipe each layer in. Start with a layer of ricotta, then ad a layer of pumpkin, then a layer of ricotta, then pumpkin and so on. You want about a 1/4 cup of ricotta and 1/8th of the pumpkin mixture in each parfait.

6. Top the parfaits with cinnamon almonds. You can buy them or make your own by taking raw almonds, tossing them in agave and cinnamon and roasting in the oven at 400 degrees for about 10-15 minutes. 

Nutrition Information per serving from Myfitnesspal.com

Pumpkin Ricotta Parfaits - 225 Calories, 11g. fat, 25g. carbs, 12g. protein