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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

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| 1. In a small mixing bowl, combine graham cracker crumbs, butter and honey and mix well. Place in a 9 inch springform pan and spread evenly across the bottom. Refrigerate 30 minutes to chill. | 2. Preheat oven to 325 degrees F (165 degrees C). | 3. In a large electric mixer bowl, combine ricotta and eggs (beat in one at a time until incorporated). Add tablespoon of honey, vanilla and flour. Beat until smooth. Fold in lemon peel and almonds. Pour mixture into chilled crust and scatter pumpkin seeds on top. | 4. Bake for 1 hour or until just firm and lightly colored on top. Turn oven off, open door and leave pie inside to cool for 30 minutes. | 5. Remove pie from oven, refrigerate and chill for 2 hours to overnight before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
graham cracker crumb	1	cup		-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
honey	1	cup		-	-	-	-
egg	4			286.0	1.44	25.12	19.02
ricotta cheese	4	cups		1726.08	30.1568	111.6992	128.7616
honey	1	tablespoon		-	-	-	-
vanilla extract	2	teaspoons		24.191999999999997	1.0626	0.005	0.005
wheat flour	2	tablespoons		51.0	10.7955	1.9815	0.375
lemon zest	2	teaspoons	cut	-	-	-	-
almond	2	tablespoons	blanched slivered	240.44799999999998	0.0	0.0	27.2
pumpkin seed	1	tablespoon	shelled	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.