Ingredients and Weight: - Canned pumpkin puree: 2 cups (480g) - Ricotta cheese: 1 cup (240g) - Heavy cream: 1 cup (240ml) - Sugar: 3/4 cup (150g) - Pumpkin pie spice: 1 tablespoon (15ml) - Eggs: 2 large - Vanilla extract: 1 teaspoon (5ml) - Pie crust: 1 (9-inch/23cm) pre-baked pie crust
Preparation Time: - 15 minutes
Cooking Time: - 45-50 minutes
Difficulty Level: - 2 (Medium)
Preparation Method Steps: 1. Preheat oven to 350°F (175°C). 2. In a large bowl, whisk together the pumpkin puree, ricotta cheese, heavy cream, sugar, pumpkin pie spice, eggs, and vanilla extract. 3. Pour the filling into the prepared pie crust. 4. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. 5. Let cool completely before serving.
Nutritional Information: - Calories: 350 per slice (1/8 of the pie) - Fat: 15g - Saturated Fat: 9g - Cholesterol: 100mg - Sodium: 130mg - Carbohydrates: 45g - Fiber: 3g - Sugar: 30g - Protein: 10g
Dish Characteristics: - Creamy and flavorful filling - Smooth and flaky crust - Classic pumpkin pie flavor with a hint of ricotta cheese - Perfect for Thanksgiving or any fall occasion
User Comments: - "This pie is a hit every time I serve it." - Anne S. - "I love the creamy texture of the filling." - Jessica B. - "The ricotta cheese adds a delicious twist to the traditional pumpkin pie." - Sarah T.
Special Precautions and Tips: - Use a pre-baked pie crust to save time. - If you don't have pumpkin pie spice, you can substitute a mixture of ground cinnamon, ginger, nutmeg, and cloves. - Let the pie cool completely before serving to prevent it from cracking.