Ingredients
8
8 servings
- •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
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Press pie crust into a pie plate.
- 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.
Nutritional Facts
Per 8 servings
- Calories: 257
- Carbohydrate: 37g
- Fat: 10g
- Fiber: 3g
- Protein: 5g
- Sugar: 24g
Related Recipes
Ricotta Cheese Pie
Pumpkin Pie No-Bake Cheesecake
No-Bake Pumpkin Pie with Cream Cheese
Creamy Ricotta Pie
Double Layer Pumpkin Pie Cheesecake
No-Bake Pumpkin Cheesecake Pie
Simple Pumpkin Pie
Pumpkin Pie with Espresso Cream Cheese Swirl
Real Pumpkin Pie
Fresh Pumpkin Pie
Signature Pumpkin Pie
