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ricotta pumpkin pie

(2 ratings)
mcdc1973 avatar
Blue Ribbon Recipe by
Marie Crivello
@mcdc1973
Milford, MA

I do not remember where I found this recipe, but it's yummy for those who love ricotta cheese and pumpkin.

Blue Ribbon Recipe

Put a twist on your holiday desserts with this ricotta pumpkin pie. Adding ricotta cheese gives this pie a creamy texture and does not completely alter the flavor. It's sweet and creamy with just the right touch of pumpkin pie spice. We served ours with a dollop of whipped cream. After one bite, this pumpkin pie recipe may become your go-to.

— The Test Kitchen @kitchencrew
►
(2 ratings)
yield 8 -12 each pie
prep time 15 Min
cook time 1 Hr
method Bake

Ingredients For ricotta pumpkin pie

  • 2
    unbaked pie shells
  • 2 lg
    eggs
  • 1 c
    ricotta cheese
  • 1 can
    pumpkin (15 oz)
  • 3/4 -1 c
    brown sugar, firmly packed (it depends on how sweet you like it)
  • 1/2 tsp
    salt
  • 1 1/2 tsp
    pumpkin pie spices
  • 1 tsp
    vanilla extract
  • 1 c
    evaporated milk (8 oz)

How To Make ricotta pumpkin pie

  • Adding ricotta to lightly beaten eggs.
    1
    Beat eggs lightly. Then stir in ricotta cheese until smooth.
  • Adding pumpkin, brown sugar, salt, pumpkin spice, and vanilla.
    2
    Stir in pumpkin, brown sugar, salt, pumpkin spice, and vanilla extract.
  • Stirring in evaporated milk.
    3
    Stir in evaporated milk and mix well.
  • Batter poured into pie crusts.
    4
    Pour into unbaked pie crusts.
  • Baking the Ricotta Pumpkin Pie.
    5
    Bake at 375 for 45 to 60 minutes. Cool on a wire rack.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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