Pumpkin Ricotta Protein Pie

Pumpkin Ricotta Protein Pie

After you have your Bariatric Procedure at Pompeii Surgical, you will have to reintroduce food to your system slowly. Your portion sizes will be much smaller than they were before as well, due to the new size of your stomach and not wanting to encounter any stretching of the stomach. In order to reach your health and weight goals, the smaller portion sizes will help you lose weight quickly. It is essential to eat a variety of different foods that have nutritional value so that you are getting everything that your body needs to be healthy.  

We at Pompeii Surgical are hoping to provide you with all the tools you need to help your recovery go smoothly, and to continue to be with you on your journey as you reach your new health goals. We are hoping with this section to be able to provide you with some recipes for you to try out that have been selected carefully by us, and some recommended by our patients who have personally tried them out.

We know how overwhelming the aftermath of this surgery can be, and the lifestyle change can be intimidating. We hope to make it easier and a little fun by helping out in any way we can. Rest assured that over time, this new way of eating and viewing food will become a part of your everyday routine.

It is important to eat balanced meals with small portions, follow a low-calorie diet, eat slowly, and chew your food thoroughly so your body can process it. It is helpful to keep a daily record of food portions. After surgery, it is also very imperative to drink extra water in between meals to avoid dehydration.

Do not hesitate to reach out to Pompeii Surgical with any concerns about diet or anything pertaining to your health after surgery.





2 cups 100% pure pumpkin puree, canned, without salt
2 eggs, large
1 cup milk, nonfat (skim milk)
1 cup ricotta cheese, part skim
⅓ cup Truvia for Baking or Splenda Sugar Blend
2 scoops 100% Unflavored Whey Protein Isolate (such as BiPro 1 scoop=~22 grams)
½ teaspoon salt
1 teaspoon cinnamon, ground
1 teaspoon nutmeg, ground
2 ounce package pecan halves


  1. Preheat oven to 350ºF. 
  2. Spray 9-inch pie dish and 4 small ramekins with nonstick spray. 
  3. Blend ricotta cheese, eggs and ½ cup of milk until smooth, it should be liquid-like. 
  4. Add remaining ingredients and blend until smooth.
  5. Pour liquid mixture into sprayed cooking dish, decorate with pecans on top.
  6. Bake for 40 – 45 minutes or until middle is set and fairly solid. It should not jiggle when fully cooked. The sides and center should brown and grow up to double its size. If you experience over-browning on the top, reduce temperature to 325ºF for the remainder of the cooking time.
  7. Cool for 1 hour before cutting. This also allows for the pie expansion to settle. 
  8. Slice into 12 even pieces with a clean knife. Wipe the knife between each slice for a clean cut.

Tip: If you decide to use a crust (such as graham cracker, or regular pie pastry, you will need to adjust the nutrition information and calories upwards accordingly.


Serving Size: One slice of pie after it's cut into 12 pieces
Calories: 105
Cholesterol: 33 milligrams
Carbohydrates: 10 grams
Sodium: 151 milligrams
Fat: 3.5 grams
Protein: 6 grams
Dietary Fiber: 2 grams
Sugar: 8 grams