Creamy Pumpkin Pie with Ricotta Cheese

Creamy Pumpkin Pie with Ricotta Cheese This recipe for pumpkin pie is made light and creamy with the addition of ricotta cheese. Delightfully different and delicious! Try topping with vanilla greek yogurt, pumpkin seeds, or whipped cream.


Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 10 mins

    COOK : 45 mins

    TOTAL : 55 mins

    SERVING : 8

    YIELD : 1 9-inch pie

Instructions Checklist
  • 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.

Per Serving: 257 calories; protein 4.9g; carbohydrates 37.4g; fat 10.3g; cholesterol 51.9mg; sodium 442.5mg.