Ingredients
Scale
- 3/4 cup sweetened condensed milk, approximately 1/2 of 14 oz / 397 g can
- 1 cup whole milk ricotta cheese, approximately 1/2 of 15 oz / 425 g tub (see Notes)
- 1 cup pumpkin purée, approximately 1/2 of 15 oz / 425 g can (see Variations)
- 1/4 tsp pumpkin spice (see Variations)
- 1/2 tsp vanilla extract
- 2-3 tbsp toasted pecan pieces, for topping (see Variations)
- 1-2 tsp butter, for greasing
Special Equipment
Instructions
- Place the sweetened condensed milk, ricotta cheese and pumpkin purée in a deep sauté non stick pan.
- Stir to combine and cook over medium heat, stirring occasionally.
- Let the mixture come to a boil. It will take about 4-5 minutes.
- Continue cooking over medium heat, stirring frequently.
- Continue stirring and cooking till the mixture starts to thicken.
- After about 10-12 minutes, the mixture will start coming together.
- Once the mixture gets sufficiently thick and comes together, leaving the sides of the pan, turn the heat off.
- Add in the pumpkin spice and the vanilla extract.
- Mix well to combine.
- Grease a 7×5 glass baking dish with the softened butter.
- Transfer to the greased baking dish and spread into an even layer, about ½-¾ inch thick.
- Cut into even squares and then gently press toasted pecan pieces into each square.
- Refrigerate for at least 2 hours before serving (see Notes for storage instructions).