Creamy Pumpkin Pie with Ricotta Cheese recipe
All Recipes Fruits and Vegetables Vegetables Squash
Ingredients
- 1 (9 inch) unbaked 9-inch pie crust 1 cup ricotta cheese 2 eggs, lightly beaten 1 (16 ounce) can solid-pack pumpkin ¾ cup firmly packed brown sugar 1 (5.3 ounce) can evaporated milk 1 ½ teaspoons pumpkin pie spice 1 teaspoon vanilla extract ½ teaspoon salt
Nutrition Info
- 257.1 caloriescarbohydrate: 37.4 gcholesterol: 51.9 mgfat: 10.3 gfiber: 2.5 gprotein: 4.9 gsaturatedFat: 3.2 gservingSize: -sodium: 442.5 mgsugar: 24 gtransFat: : -unsaturatedFat: : -
Directions Creamy Pumpkin Pie with Ricotta Cheese
Directions
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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.