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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
- 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
Directions
Step 1
Preheat oven to 375 degrees F (190 degrees C). Press pie crust into a pie plate.
Step 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.
Step 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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 257 | |
| % Daily Value * | |
| Total Fat10g | 13% |
| Saturated Fat3g | 16% |
| Cholesterol52mg | 17% |
| Sodium443mg | 19% |
| Total Carbohydrate37g | 14% |
| Dietary Fiber3g | 9% |
| Total Sugars24g | |
| Protein5g | |
| Vitamin C3mg | 14% |
| Calcium92mg | 7% |
| Iron2mg | 11% |
| Potassium235mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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