Name: Creamy Pumpkin Pie with Ricotta Cheese
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Unbaked 9-inch pie crust - 1 (9 inch); Ricotta cheese - 1 cup; Eggs, lightly beaten - 2; Solid-pack pumpkin - 1 (16 ounce) can; Firmly packed brown sugar - ¾ cup; Evaporated milk - 1 (5.3 ounce) can; Pumpkin pie spice - 1 ½ teaspoons; Vanilla extract - 1 teaspoon; Salt - ½ teaspoon

Ingredients for - Creamy Pumpkin Pie with Ricotta Cheese

1. Unbaked 9-inch pie crust 1 (9 inch)

2. Ricotta cheese 1 cup

3. Eggs, lightly beaten 2

4. Solid-pack pumpkin 1 (16 ounce) can

5. Firmly packed brown sugar ¾ cup

6. Evaporated milk 1 (5.3 ounce) can

7. Pumpkin pie spice 1 ½ teaspoons

8. Vanilla extract 1 teaspoon

9. Salt ½ teaspoon

How to cook deliciously - Creamy Pumpkin Pie with Ricotta Cheese

1 . Stage

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

2 . Stage

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.

3 . Stage

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.