RICOTTA PUMPKIN PIE
I do not remember where I found this recipe but its yummy for those who love Ricotta cheese & Pumpkin.
Provided by Marie Crivello
Categories Pies
Time 1h15m
Number Of Ingredients 9
Steps:
- 1. Beat eggs lightly then stir in ricotta cheese until smooth. Stir in pumpkin,brown sugar,salt, pumpkin spice,vanilla extract and evaporated milk. Mix until well blended pour into pie shall. Bake at 375 for 45 to 60 minutes cool on wire rack.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Ishal abbasi
[email protected]The filling was a little runny, even after I baked it for the full amount of time. I'm not sure what I did wrong.
Mumtahana Afrin
[email protected]The pie was a little too sweet for my taste, but I think that's just a personal preference. I might try reducing the amount of sugar next time.
Lekhat Chaudhary
[email protected]I'm allergic to nuts, so I used a graham cracker crust instead of a traditional pie crust. It was still delicious!
md taj uddin chy
[email protected]This pie is a bit time-consuming to make, but it's worth the effort. It's a real showstopper.
Godswill Dasilva
[email protected]I used a store-bought pie crust to save time, and it worked out great. The filling was so good that no one even noticed.
Koranteng Asante
[email protected]This recipe was easy to follow and the pie turned out beautifully. I'm definitely going to make it again.
Gift Ogazi
[email protected]I'm not a huge fan of pumpkin pie, but this one was really good. The ricotta cheese made it less cloyingly sweet.
Bashkim Bashko
[email protected]This pie is perfect for fall. The pumpkin and ricotta filling is creamy and flavorful, and the crust is flaky and golden brown.
Jani Manjhwani
[email protected]I added a little extra spice to the filling, with a pinch of nutmeg and cinnamon. It gave the pie a really nice warm flavor.
Iaj Ja
[email protected]The crust was a little tricky to work with, but it turned out perfectly golden and flaky. I used a food processor to make it, which I think helped.
Gabriel Asante
[email protected]I love that this recipe uses ricotta cheese instead of heavy cream. It makes the pie lighter and less dense, without sacrificing any of the flavor.
Spotify Lol
[email protected]This ricotta pumpkin pie was a hit at our Thanksgiving gathering! Everyone raved about the creamy, flavorful filling and the flaky crust. I'll definitely be making this again next year.