- 1 (9 inch) unbaked 9-inch pie crust
- 1 cup ricotta cheese
- 2 eggs, lightly beaten
- 1 (16 ounce) can solid-pack pumpkin
- 3/4 cup firmly packed brown sugar
- 1 (5.3 ounce) can evaporated milk
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- Preheat oven to 375 degrees F (190 degrees C). Press pie crust into a pie plate.
- Beat ricotta cheese into lightly beaten eggs in a large bowl until smooth. Stir pumpkin, brown sugar, evaporated milk, pumpkin pie spice, vanilla extract, and salt into the cheese mixture until smooth; pour into the pie crust.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
10/05/2019
recipepes.com
creamy pumpkin pie with ricotta cheese, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
