Tuesday, November 11, 2014

Italian Pumpkin Pie

1 can of canned  Pumpkin
5 large eggs
2 sups of Ricotta cheese (low fat can be used)
1/4 cup milk
1/4 cup Maple syrup
1 1/2 teaspoons of unsalted butter
1 cup sugar
1 tablespoon of cornstarch
1/8 teaspoon of lemon juice
1 teaspoon of cinnamon
1/2 teaspoon of ginger
1/2 teaspoon of nutmeg

10 inch pie crust home made of frozen

Sift together in medium bowl:  Then set to one side


Beat eggs slightly in a large bowl mixing at medium speed, slowly add milk,syrup, pumpkin and ricotta.  Add melted butter and lemon, then slowly add sifted ingredients. Keep blending at low speed until nice and smooth. 5-8 minutes  Pour into uncooked 10 inch pie crust.

Bake 450 oven for 15 minutes
Reduce to 350 and bake for another 50 minutes.  Makes 10 servings

Will also take great in a chocolate pie crust.

Copyright@ Maria A. Piccirillo

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