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10 minutes
45 minutes
55 minutes
- 1 (9 inch) unbaked 9-inch pie crust
- 1 cup ricotta cheese
- 2 eggs, lightly beaten
- 1 (16 ounce) can solid-pack pumpkin
- 0.75 cup firmly packed brown sugar
- 1 (5.3 ounce) can evaporated milk
- 1.5 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- Preheat the oven to 375 degrees F (190 degrees C, gas mark 5), and gently mold the pie crust into a pie plate.
- In a large bowl, combine ricotta cheese and lightly beaten eggs, and beat until smooth. Stir in pumpkin, brown sugar, evaporated milk, pumpkin pie spice, vanilla extract, and salt until well blended. Pour the mixture into the pie crust.
- Bake in the preheated oven for about 45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
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