For a couple years now I have been perfecting a version of the classic pumpkin pie recipe (the Libby’s label recipe) mashed up with an Adkin’s diet cheese cake recipe. With some personal tweaks.
The result has been a really good pumpkin “cheese pie” recipe. I call it a cheese pie because it is really not even close to a cheesecake. Cheesecake is best made in Brooklyn at Junior’s.
Since the family has gone gluten free – having a crust-less pumpkin pie recipe has been a very natural thing. We have been literally making this for a few years now, long before we went gluten free.
Oh, and I like to go heavy on the spices. Primarily because of the cheese that is added. I also cut back on the evaporated milk so it does not get too wet.
the ingredients (for 2 - 9inch or 3 - 8inch pies):
- 1 cup sugar (I use raw or turbano)
- 2 tsp (heaping) ground cinnamon
- 1 tsp (heaping) ground ginger
- 1 tsp (heaping) ground cloves
- 5 eggs
- 1 29oz can pumpkin (I have always preferred Libby’s)
- 1 can Evaporated milk
- 16oz Ricotta cheese
I use a stand mixer, but I am sure anything can be used as long as things are combined thoroughly.
Heat the oven to 425
Cream the sugar and eggs together.
I then add the spices to make sure the are combined thoroughly through the mix.
Add the pumpkin. Mix it in.
Add the ricotta
Add the evaporated milk
make sure everything is well combined
spray the pans with non-stick spray.
pour the mix into the pans.
Place the pies in the oven and bake at 425 degrees for 15 minutes
reduce the heat to 350 degrees and bake for another 60 minutes (you will have to watch here, it might be a bit less or more)
Allow the pies to cool and enjoy!
You can always tune the spices to your personal preferences.