Ricotta Pumpkin Pie

Here is another seasonal, festive dessert, pumpkin pie :-) I added a wee bit of Italian touch using the ricotta instead of more traditional condensed milk, which also gives a distinct, rich flavour!! Nice choice for a dessert at a holiday gathering, as the touch of spice will also appeal to some of those people who are usually not particularly keen on sweets. Happy holidays everyone!!

Ricotta Pumpkin Pie

pasta frolla
2 cups pumpkin, cooked, well drained and mashed
150g dark brown sugar
pinch of salt
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp clove
50ml pure maple syrup, corn syrup or light treacle
250g ricotta
3 eggs (or 2 large), beaten
several drops of vanilla essence

Prepare the pasta frolla as described.
Line it over a 25cm diametre pie form.

Cook the pumpkin, brown sugar, salt, spices, and syrup in a saucepan over moderate heat until thick, about 5 to 7 minutes. Stir in the ricotta, eggs and vanilla essence, and cook over low heat for another 5 minutes, mixing/whipping vigorously at the same time. Let it cool down to lukewarm-room temp.
Pour into the pie form, and bake for 10 minutes at 200°C, and then at 175C° for 40-45 minutes, or until the toothpick comes out clean.
Serve with generous heaping of whipped cream.