Creamy Pumpkin Pie With Ricotta Cheese
Oz cream cheese, cut into 8 pieces.
Recipe Summary Creamy Pumpkin Pie With Ricotta Cheese
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 | Pumpkin Pie Recipes With Cream Cheese1 (9 inch) unbaked 9-inch pie crust1 cup ricotta cheese2 eggs, lightly beaten1 (16 ounce) can solid-pack pumpkin¾ cup firmly packed brown sugar1 (5.3 ounce) can evaporated milk1 ½ teaspoons pumpkin pie spice1 teaspoon vanilla extract½ teaspoon saltDirectionsPreheat 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.Info | Pumpkin Pie Recipes With Cream Cheeseprep:
10 mins
cook:
45 mins
total:
55 mins
Servings:
8
Yield:
1 9-inch pie
TAG : Creamy Pumpkin Pie With Ricotta CheeseFruits and Vegetables, Vegetables, Squash,
