We are huge fans of Kim McCosker and today we are sharing her quick and delicious ricotta and roast pumpkin pie recipe.
This has been hugely popular and it is from her 4 ingredient gluten free book. Kim is from sunny Queensland in Australia and she has sold over 9 million cookbooks.
via Kim McCosker
Ricotta and Roast Pumpkin Pie
via Kim McCosker, 4 Ingredients.Â
Ingredients
- 4 eggs
- 250g tub ricotta
- 4 pieces leftover Roasted Pumpkin
- 1 tbsp. chopped rosemary
via Kim McCosker
How To Make Recipe
via Kim McCosker, 4 Ingredients.Â
Preheat oven 180C.
In a bowl, whisk the eggs. Add the ricotta, season with sea salt and cracked pepper, and whisk again to combine.
Slice the pumpkin, add it and rosemary to the egg mixture and stir to combine.
Pour the mixture into a lightly greased baking dish.
(NB: I sprinkled a few tendrils of fresh Parsely over the top before popping in the oven).
Bake for 30 minutes or until nice and golden.
Cool slightly before serving with your family’s favourite salad.
via Kim McCosker, Amazon.
Want More Kim?
As mentioned earlier, Kim McCosker has sold over 9 million books. She has something for everyone including air fryer, slow cooker, one pot wonders, gluten free, vegan and vegetarian, desserts and even a pet cookbook. We know that you will want the whole collection.
