Do you have pumpkin and ricotta? Make this cake, it’s super creamy and good for your heart. Only 160 calories!

Pumpkin is a vegetable that can be used in a wide variety of recipes, from first and second courses to desserts. Today we will see how to prepare a ricotta pumpkin cake, two light and perfect ingredients to be eaten on a diet.

The consumption of pumpkin offers numerous benefits, since it is very rich in water and low in sugar, making it very useful for stimulating diuresis. It also contains many important nutrients, including carotene, which our body needs to produce vitamin A, but it also contains vitamin C and B1. In addition, some studies show how important pumpkin is for reducing cholesterol and protecting our heart.

Certainly, the Pumpkin and Ricotta Cake is ideal for an energetic breakfast or an afternoon break. And don’t worry if you’re on a diet, because this cake is low in calories and won’t make you gain weight. Of course, the preparation is not very different from that of any other cake, and this essentially means that it does not involve any difficulties and long times.

Ricotta pumpkin cake recipe, very soft and with many benefits

Ricotta pumpkin cake recipe

Prep Time: 15 minutes
Cook Time: 40-45 minutes
Total Time: 1 hour
Servings: 8 slices
Calories: 160 per slice


What you need for the curd layer

350 g light ricotta
80 g natural yoghurt
60 g flour
50g stevia sweetener (or alternatively 100g plain sugar)
2 eggs
1 teaspoon vanilla sugar

What you need for the pumpkin layer

350 g of oven cooked pumpkin
60 g of flour
20 g of stevia sweetener (or 40 g of normal sugar)
2 eggs
1 grated orange peel (also lemon if desired)


  1. Pour the ricotta into a bowl, add the eggs, stevia (or sugar), vanilla sugar, and yogurt, and beat with an immersion blender.
  2. Once you have a smooth and homogeneous mixture, add the flour and mix with a spatula, then set aside.
  3. Now place the pumpkin in a separate bowl, add the eggs, stevia (or sugar), and orange zest, and mix with an immersion blender.
  4. When the mixture is nice and homogeneous, add the flour and mix well with a spatula.
  5. At this point, line the bottom of a round hinged pan with baking paper, add a spoonful of the ricotta mixture and a spoonful of the pumpkin, continuing until all the ingredients are used up.
  6. At the end, knock lightly on the table to level it and cook in the preheated oven at 180°C for 40-45 minutes.

For instructions on how to make the ricotta pumpkin cake, watch the video recipe!

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