Pumpkin Cheese Pie
|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)|
To Prepare Crust:
Preheat oven to 350Â°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 350Â°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.