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Creamy Pumpkin Pie with Ricotta Cheese

Creamy Pumpkin Pie with Ricotta Cheese

Cost $8.5, save $12.5

Source: Recommended by CookPal

  • 45 Min
  • 8 Servings
  • $8.5

INGREDIENTS

  • Pie base

    • 1 (9 inch) unbaked pie crust

  • Filling

    • 🧀 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

STEPS

1

Preheat the oven to 375°F (190°C). Press pie crust into a pie plate.

2

Beat ricotta cheese into lightly beaten eggs in a large bowl until smooth. Mix in pumpkin, brown sugar, evaporated milk, pumpkin pie spice, vanilla extract, and salt until smooth. Pour the mixture into the pie crust.

3

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

NUTRIENTS

Per 1 serving

🔥

257

Calories

  • 5
    Protein
  • 37
    Carbs
  • 10
    Fats

💡 Use freshly grated pumpkin pie spice for enhanced flavor.Let the pie cool completely before serving to ensure firm slices.Top with whipped cream, vanilla Greek yogurt, or roasted pumpkin seeds for added texture and flavor.This pie can be stored in the fridge for up to 3 days in an airtight container.