Creamy Pumpkin Pie with Ricotta Cheese

european italian dessert main sweet spicy savory umami medium fast

Prep

13 min

Cook

21 min

Total

34 min

Ingredients (9)

1 (9 inch) unbaked 9-inch pie crust g

1 cup ricotta cheese g

2 eggs, lightly beaten g

1 (16 ounce) can solid-pack pumpkin g

¾ cup firmly packed brown sugar g

1 (5.3 ounce) can evaporated milk g

1 ½ teaspoons pumpkin pie spice g

1 teaspoon vanilla extract g

½ teaspoon salt g

Nutrition

kcal

fat

carbs

protein

Instructions

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.