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Pumpkin Cheese Pie

Diet.Guru's picture
Ingredients
  Zwieback 8
  Margarine 4 Teaspoon
  Eggs 2
  Firmly packed light brown sugar 1⁄4 Cup (4 tbs)
  Part skim ricotta cheese 1 Cup (16 tbs)
  Canned pumpkin 1 Cup (16 tbs)
  Lemon juice 2 Tablespoon
  Grated lemon peel 1 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Ground ginger 1⁄8 Teaspoon
  Ground nutmeg 1⁄8 Teaspoon
  Evaporated skim milk 1⁄2 Cup (8 tbs)
  Cornstarch 2 Tablespoon
  Salt 1 Dash
Directions

To Prepare Crust:
Preheat oven to 350°F.
In bowl combine zwieback crumbs and margarine, mixing thoroughly.
Using back of a spoon, press crumb mixture over bottom and up sides of 9-inch pie plate.
Bake until crisp and brown, 8 to 10 minutes.
Remove from oven to wire rack to cool.
To Prepare Filling and Bake:
In large mixing bowl beat egg yolks with 2 tablespoons plus 2 teaspoons brown sugar until well combined; add cheese, pumpkin, lemon juice, lemon peel, and spices and stir to combine.
In small bowl or 1-cup measure combine milk and cornstarch, stirring to dissolve cornstarch; stir into pumpkin mixture.
In medium bowl, using electric mixer on high speed, beat egg whites with salt until soft peaks form; beat in remaining 1 tablespoon plus 1 teaspoon sugar and continue beating until stiff peaks form.
Gently fold whites into pumpkin mixture; pour filling into cooled crust and bake at 350°F for 35 to 40 minutes (until a thin-bladed knife, inserted in center, comes out clean).
Set on wire rack and let cool completely.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Pie

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