Ingredients

• 2 cups

  pumpking purée (see this recipe for making from scratch)

• 1 cup

  ricotta cheese

• 1 cup

  mascarpone (or cream cheese)

• 7 medium

  eggs

• 1¼ cups

  brown sugar

• 2 Tbsp

  cinnamon

• 4 tsp

  powdered ginger

• 1 cup

  cream

• 5 Tbsp

  unsalted butter

• ¼ cup

  melted butter

• cinnamon-sugar mixture for dusting top at the end of baking

Steps

1. Preheat oven to 350⁰F.

2. Add pumpkin purée, ricotta cheese, and mascarpone to a mixing bowl and mix until smooth with a hand mixer.

3. Whisk eggs separately, and then add them to the bowl and continue mixing.

4. Add brown sugar, cinnamon, and ginger, and continue mixing.

5. Add cream (or milk) and the unmelted, unsalted butter and continue to mix until smooth. The batter will be very soupy; this is expected.

6. Spread the melted button on the bottom of an oven-safe tart dish to completely cover the bottom and sides.

7. Bake for 1 hour and 15 minutes, or just 1 hour if using a preheated cast iron Dutch oven.

8. The cake is ready when it has puffed up and is still wobbly in the middle.

9. Lightly dust the top with the cinnamon-sugar mixture, turn off the oven, and leave the cake inside with the oven closed for another 45 minutes.

10. Remove from the oven and let cool.