Nonna's Ricotta Pumpkin Cake ___

Nonna's Ricotta Pumpkin Cake


For the Cake:

  • 3 pounds ricotta cheese
  • 1 cup pumpkin puree
  • 8 large eggs
  • 0.5 pound sugar
  • 1 orange, zest only
  • 1 lemon, zest only
  • butter for coating bottom and sides of pan


In a bowl mix together all the ingredients very well.

Coat the bottom and sides of a 9 1/2" springform pan with butter.

Pour the mix in the springform pan.

Bake for 30 minutes at 425F then continue baking for an additional 60 minutes at 380F.

Let it cool and serve.