Blender Pumpkin Cheesecake Pie

No Thanksgiving celebration would seem complete without pumpkin pie. This simple and delicious dessert updates the holiday season’s traditional favorite.

“Pumpkin pie spice” usually contains a proportioned combination of cinnamon, ginger, nutmeg, and cloves or allspice, which is a great shortcut for the busy cook. Feel free to measure out individual spices and substitute your favorite recipe combo. This pie can be made ahead and frozen.

Servings: 8
Preparation Time: 5 minutes
Start to Finish Time: 50 minutes, plus 4 hours for chilling

1 (15-ounce) can solid pack plain pumpkin
1 cup part skim ricotta cheese
2 eggs
¾ cup brown sugar
1 (8-ounce) container whipped cream cheese, softened
½ teaspoon salt
2 teaspoons pumpkin pie spice
1 teaspoon vanilla
1 (10-inch) prepared graham cracker crust
Whipped cream for garnish (optional)

1. Preheat the oven to 400 degrees.
   
   
2. Place pumpkin, ricotta cheese and eggs in blender container, and blend for 30 seconds, until smooth and well mixed.
   
   
3. With the blender running at lowest speed, add sugar, cream cheese, salt, pumpkin pie spice, and vanilla, and continue blending for 1 minute until well mixed.
   
   
4. Pour filling into graham cracker crust.
   
   
5. Bake for 10 minutes. Reduce oven temperature to 350 degrees and continue baking for 35 minutes or until a knife inserted in the center comes out clean. Cool 30 minutes at room temperature. Then refrigerate until well chilled, about 4 hours.
   
   
6. Serve topped with a dollop of whipped cream, if desired.

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