ricotta pumpkin pie
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.
prep time
15 Min
cook time
1 Hr
method
Bake
yield
8-12 each pie
Ingredients
- 2 - unbaked pie shells
- 2 large eggs
- 1 cup ricotta cheese
- 1 can pumpkin (15 oz)
- 3/4 -1 cup brown sugar, firmly packed (it depends on how sweet you like it)
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spices
- 1 teaspoon vanilla extract
- 1 cup evaporated milk (8 oz)
How To Make ricotta pumpkin pie
-
Step 1Beat eggs lightly. Then stir in ricotta cheese until smooth. -
Step 2Stir in pumpkin, brown sugar, salt, pumpkin spice, and vanilla extract.
-
Step 3Stir in evaporated milk and mix well.
-
Step 4Pour into unbaked pie crusts.
-
Step 5Bake at 375 for 45 to 60 minutes. Cool on a wire rack.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Nutrition Facts
(per serving*)
calories: 403kcal, carbohydrates: 49g, cholesterol: 71mg, fat: 19g, fiber: 3g, protein: 10g, saturated fat: 8g, sodium: 403mg, sugar: 25g, unsaturated fat: 11g
*Daily Values are based on a 2,000 calorie diet.
Nutrition information is estimated.
Discover More
Category:
Pies
Tag:
#Quick & Easy
Method:
Bake
Culture:
American
Ingredient:
Sugar
Collection:
Holiday Baking
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