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| PUMPKIN RICOTTA PIE | |
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2 eggs 1 c. Ricotta cheese 16 oz. can pumpkin 3/4 c. packed brown sugar 1/2 tsp. salt 1 1/2 tsp. pumpkin pie spice 1 tsp. vanilla 5 oz. evaporated milk 9 inch unbaked pastry shell Beat eggs lightly, then stir in cheese until smooth. Stir in pumpkin, brown sugar, salt, and pumpkin pie spice, vanilla and evaporated milk. Mix until well blended. Pour into pastry shell. Bake at 375 degrees for 45 minutes. Cook on wire rack. Makes 6-8 servings. | |
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recipe reviews #22867
Layla (Oregon) says:
for variant, separate 1/3 pie mixture and stir in 2-3 tbs cocoa powder. pour 1/2 remaining pie mixture into shell. smooth. add cocoa mixture; smooth lightly. add remaining pie mixture and smooth lightly. swirl lightly with butter knife. fresh pie-pumpkin puree works better than canned.
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