Joined: 23 Feb 2017
|Posted: Wed Mar 01, 2017 8:33 pm Post subject: Ricotta pumpkin pie recipe
|This is for you Bubby, hope you like it. And you honestly cannot taste the ricotta cheese.
1 9-inch pastry shell unbaked
1 cup ricotta cheese
1- 16 oz can solid packed pumpkin
3/4 cup brown sugar
1- 5 oz can evap milk
1-1/2 tsp pumpkin pie spice
1 tsp vanilla
1/2 tsp salt
Preheat oven to 375. In mixing bowl beat eggs lightly, beat in cheese, blend till smooth. Add remaining ingredients (except whipping cream) & mix until well blended. Pour into pastry shell. Bake for 45 mins.
You might need to cover loosely with foil the last 10-15 minutes. I bake until a crack forms, or you can just bake until knife inserted in middle comes out clean.
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