Oh boy! I think I have just created my newest most favorite pumpkin pie! It came about because we have a lot of pumpkin in the freezer and I had a container of ricotta I had picked up last week with a vague idea of making something – and never did.
We have a no-regrets rule at home. If it is purchased, it is consumed. I just hate wasting food. So knowing that ricotta probably wasn’t going to be used for something savory any time soon, I decided to go sweet. We have cut back on the desserts – and sugar in general – dramatically, but fall has come and pumpkin in one form or another calls my name daily.
I decided to give this one a go. I knew instinctively that it would work, but it worked so much better than I anticipated. it was a great surprise.
I know this will be gracing our Thanksgiving dessert table.
Pumpkin Ricotta Pie
Pie crust for single-crust pie
- 2 cups pumpkin puree (1 15-16oz can)
- 1 16oz container ricotta
- 1/2 cup sugar
- 1/4 cup maple syrup
- 4 eggs
- 1 tsp vanilla
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp ginger
- 1/2 tsp allspice
- 1/4 tsp cloves
- pinch salt
Preheat oven to 425°. Mix pumpkin and ricotta. Add sugar, then eggs, maple syrup, and spices.
Pour into pie shell. Bake at 425° . for 15 minutes. Reduce temperature to 350° and bake for 45 minutes or until knife inserted near center comes out clean.
This is definitely a keeper.