This recipe for pumpkin pie is made light and creamy with the addition of ricotta cheese. Delightfully different and delicious! Try topping with vanilla greek yogurt, pumpkin seeds, or whipped cream.
Ingredients
- unbaked 9-inch pie crust: 1 piece (9 inch)
- ricotta cheese: 1 cup
- eggs, lightly: 2 piece (beaten)
- solid-pack pumpkin: 1 can (16 ounce can)
- firmly packed brown sugar: 0.75 cup
- evaporated milk: 1 can (5.3 ounce can)
- ½ teaspoons pumpkin pie spice: 1 piece
- vanilla extract: 1 tsp
- salt: 0.5 tsp
Metric Conversion
Stages of cooking
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Preheat oven to 375 degrees F (190 degrees C). Press pie crust into a pie plate.
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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.
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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.
