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Creamy Pumpkin-Ricotta Pie


Course : Pies
Serves: 1
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Ingredients:


2 large eggs

1 cup ricotta cheese

1 can pumpkin -- (16-ounce)

3/4 cup light brown sugar -- packed

1/2 teaspoon salt

1 1/2 teaspoons pumpkin pie spice

1 teaspoon vanilla

1 can evaporated milk -- (5.3-ounce)

1 crust unbaked pastry shell -- (9-inch)

1 Cup vanilla yogurt -- optional

1 package pumpkin seeds -- optional
 

Preparation / Directions:


In large bowl, beat eggs lightly, then stir in cheese until smooth. Stir in pumpkin, brown sugar, salt, pumpkin pie spice, vanilla and evaporated milk. Mix until well blended. Pour into pastry shell. Bake at 375 degrees 45 minutes. Cool completely on wire rack. Just before serving, garnish with yogurt and pumpkin seeds. Makes 6 to 8 servings.

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