Print this recipeSupreme Ricotta Maple Pumpkin Pie









15 oz cooked or canned pumpkin
5 large eggs
2 cups Supreme Ricotta Cheese(Whole Milk)
1⁄4 cup milk
1⁄4 cup maple syrup
1 1⁄2 tbsp melted butter
1 cup sugar
Dash of lemon juice
1 tbsp cornstarch
1⁄2 tsp cinnamon
1⁄2 tsp ginger
1⁄2 tsp nutmeg
Pie crust (single 10” shell)

Sift sugar, cornstarch, cinnamon, ginger and nutmeg together in a medium bowl. Set aside. Beat eggs slightly in large bowl with high speed mixer. Add milk, maple syrup, pumpkin, Supreme Ricotta, melted butter, lemon juice and sifted ingredients to beaten eggs. Beat this mixture at medium speed until well blended and smooth (about 5 mins). Pour mixture into uncooked 10" pie crust.

Bake in 450 oven for 15 mins. Reduce temperature to 350 and continue to bake for 50 minutes. Serves 10.

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