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.

Kirsten
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Press pie crust into a pie plate.

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  • 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.

Nutrition Facts

257 calories; 10.3 g total fat; 52 mg cholesterol; 443 mg sodium. 37.4 g carbohydrates; 4.9 g protein; Full Nutrition

Reviews (1)

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Most helpful positive review

Rating: 5 stars
10/11/2019
Delicious! Super creamy and not too sweet Read More
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/11/2019
Delicious! Super creamy and not too sweet Read More
Rating: 5 stars
10/11/2019
Delicious! Super creamy and not too sweet Read More