Creamy Pumpkin Pie With Ricotta Cheese

• 1 (9 inch) unbaked 9-inch pie crust
• 1 cup ricotta cheese
• 2 eggs, lightly beaten
• 1 (16 ounce) can solid-pack pumpkin
• 3/4 cup firmly packed brown sugar
• 1 (5.3 ounce) can evaporated milk
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

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

crust, ricotta cheese, eggs, solidpack pumpkin, brown sugar, milk, pumpkin pie spice, vanilla, salt

Taken from www.allrecipes.com/recipe/240236/creamy-pumpkin-pie-with-ricotta-cheese/ (may not work)