Preheat oven to 375\u00b0.
Beat eggs lightly in a large bowl; add Ricotta cheese and beat until smooth.
Stir in remaining ingredients until well blended; then pour into pastry shell.
Bake for 45 minutes.
Cool completely on wire rack.
Just before serving, garnish with yogurt and pumpkin seed (optional).
Wash pumpkin, remove seeds,place in bowl
Mix pudding and milk on low speed until blended.
Add pumpkin, spice and 1/2 of Cool Whip.
Pour into pie shell.
Chill until set.
Garnish with rest of Cool Whip.
Process pumpkin and next 9 ingredients in container of an electric blender or food processor until smooth, stopping once to scrape down sides.
Pour pumpkin mixture into prepared pie crust. Bake at 350\u00b0 for 1 hour and 10 minutes. or until knife inserted in center comes out clean.
Cool completely on a wire rack.
Stir cream cheese until soft.
Add dry milk, sugar substitute and vanilla.
Blend in 1/2 cup whipped topping.
Spread evenly over bottom of crust.
In medium bowl, combine evaporated skim milk, canned pumpkin and pie spice.
Add dry pudding mix.
Mix well, using wire whisk.
Pour over cream cheese mixture.
Chill until set.
Top with whipped topping before serving.
To prepare the pear, walnuts, ricotta pie start peeling the four pears,
In a saucepan, combine gelatin, brown sugar, salt, nutmeg, cinnamon, milk, water, egg yolks and pumpkin. Cook over medium heat about 10 minutes. Remove from heat and chill.
When ready to assemble, beat egg whites until stiff. Gradually beat in granulated sugar. Fold pumpkin mixture gently into egg-white mixture.
Turn into pie shell and chill until firm.
arscapone cheese, powdered sugar, pumpkin, ricotta cheese, and pumpkin pie spice until smooth. Stir
ilk, brown sugar, egg yolks, pumpkin pie spice and salt until smooth
Preheat oven to 350\u00b0.
Beat Ricotta until smooth with electric hand mixer.
Gradually beat in sugar.
Add eggs, 1 at a time. Sift together flour, cinnamon, allspice, ginger and salt and add to mixture.
Beat in pumpkin, half and half and bourbon.
Preheat oven to 350\u00b0F. Line a large baking sheet with parchment paper.
Toss pumpkin with honey in a large bowl. Season to taste. Place pumpkin on prepared baking sheet and bake for 15 mins or until cooked and starting to caramelize.
Arrange lavosh on a serving platter. Top with pumpkin, ricotta, walnuts and chives. Sprinkle with freshly-ground black pepper. Serve.
In a food processor process ricotta cheese, pumpkin puree, oat flour, cinnamon, and eggs. Process until all ingredients come together.
Stir in craisins and walnuts if using.
Fill muffin pan and top with craisins, walnut and oats.
Bake at 350 degrees for 23 minutes till a toothpick comes out clean, or melt butter over medium high heat in a skillet and use to make pancakes.
Set aside.
Combine pumpkin and ricotta cheese in food processor or
9-inch deep dish pie pan, center it & gently tuck
or Single-Crust Pie. Line a 9-inch pie plate with the
cheme in my head involving ricotta cheese and cream cheese and
Prepare Dream Whip with 1/2 cup milk and the vanilla as directed on the package.
Combine 1 cup of the prepared Dream Whip with the Jell-O instant pudding, 2/3 cup milk, pumpkin and spice. Beat slowly with mixer until well mixed.
Pour into pie shell. Chill in refrigerator until set, about 2 hours.
Top with remaining Dream Whip.
Serves 6.
Mix pudding mix, milk, pumpkin, cinnamon and nutmeg well and pour into individual pudding containers. Top with sugar free Cool Whip and vanilla.
Note: If you want to make butterscotch pumpkin pie instead just put 1 cup milk in the ingredients.
owl, stir together the eggs, pumpkin, ricotta cheese, pepper, nutmeg and remaining
In a bowl, whisk milk and pudding mix for 2 minutes.
Stir in the pumpkin and pie spice.
Let stand for 2 minutes or until soft-set.
Set aside three gingersnaps; crush the rest.
Fold whipped topping into pudding; spoon into dessert bowls.
Sprinkle with cookie crumbs.
Serve with whole gingersnaps.