Creamy Pumpkin Pie with Ricotta Cheese

Ingredients

• 1 unbaked 9-inch pie crust , 9 inch
• 1 cup ricotta cheese
• 2 eggs , lightly beaten
• 1 can solid-pack pumpkin , 16 ounce
• 0.75 cups firmly packed brown sugar
• 1 can evaporated milk , 5.3 ounce
• 1.5 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• 0.5 teaspoons salt

Instructions

1. 1

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

2. 2

   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. 3

   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.