How to Make Creamy Pumpkin Pie with Ricotta Cheese - A Step-by-Step Guide

Thanksgiving is just around the corner, and it's time to start thinking about what delicious desserts you'll be serving up for your family and friends. If you're looking for a show-stopping dessert that will have everyone coming back for seconds, look no further than this creamy pumpkin pie with ricotta cheese.

This pie is the perfect combination of creamy, rich, and full of fall flavors. The addition of ricotta cheese gives the pie a velvety smooth texture and a slightly tangy taste ...

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Ingredients

  • 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

Information

  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 mins
  • Servings: 8
  • Yield: 1 9-inch pie

  • 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.
  • Nutrition

    257 cal.

    • Total Fat: 10g
    • Saturated Fat: 3g
    • Cholesterol: 52mg
    • Sodium: 443mg
    • Total Carbohydrate: 37g
    • Dietary Fiber: 3g
    • Total Sugars: 24g
    • Protein: 5g
    • Vitamin C: 3mg
    • Calcium: 92mg
    • Iron: 2mg
    • Potassium: 235mg