Creamy Pumpkin Pie with Ricotta Cheese

Name: Creamy Pumpkin Pie with Ricotta Cheese
Total time: 45 min
Yield: 8 份量
Ingredients: 1 (9 inch) unbaked 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

成本 $8.5, 保存 $12.5

來源: Recommended by CookPal

45 分鐘
8 份量
$8.5

Creamy Pumpkin Pie with Ricotta Cheese

成本 $8.5, 保存 $12.5

來源: Recommended by CookPal

45 分鐘
8 份量
$8.5

食材

Pie base
- 1 (9 inch) unbaked pie crust
Filling
- 🧀 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

步驟

Preheat the oven to 375°F (190°C). Press pie crust into a pie plate.

Beat ricotta cheese into lightly beaten eggs in a large bowl until smooth. Mix in pumpkin, brown sugar, evaporated milk, pumpkin pie spice, vanilla extract, and salt until smooth. Pour the mixture 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 pan for 10 minutes before transferring to a wire rack to cool completely.

營養成分

每份

🔥

257

卡路里

5
蛋白質
37
碳水化合物
10
脂肪

💡 Use freshly grated pumpkin pie spice for enhanced flavor.Let the pie cool completely before serving to ensure firm slices.Top with whipped cream, vanilla Greek yogurt, or roasted pumpkin seeds for added texture and flavor.This pie can be stored in the fridge for up to 3 days in an airtight container.