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Creamy Pumpkin Pie with Ricotta Cheese

5

55 min

Creamy Pumpkin Pie with Ricotta Cheese

Creamy Pumpkin Pie with Ricotta Cheese Photo 1

Category

Pie Recipes

Time

55 min

Serving

8 persons

Calories

257

Rating

5.00★ (5)

Cuisine

Author: Victoria Buriak
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

Creamy Pumpkin Pie with Ricotta Cheese Photo 21
Creamy Pumpkin Pie with Ricotta Cheese Photo 32
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  1. Preheat oven to 375 degrees F (190 degrees C). Press pie crust into a pie plate.
    Creamy Pumpkin Pie with Ricotta Cheese Photo 2
  2. 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.
    Creamy Pumpkin Pie with Ricotta Cheese Photo 3
  3. 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.
    Creamy Pumpkin Pie with Ricotta Cheese Photo 4

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