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Ingredients
- 30 ounce nonfat ricotta cheese (Maggio)
- 1 lb canned pumpkin
- 5 x Large eggs or possibly 3 Large eggs & 4 whites
- 5/8 c. flour
- 1Â 1/4 c. dark brown sugar
- 1/4 c. honey
- 1/4 c. sugar
- 1 pch cinnamon (large)
- 1 pch allspice (large)
- 1 pch cloves (large)
- 1 pch nutmeg (large)
- Â Â graham cracker crumbs optional
Directions
- 8-10 Servings
- A recipe I've made a couple of times for Thanksgiving follows. The only fat is in the egg yolks. This was adapted from a recipe made with regular ricotta cheese. It still tastes sinful and wonderful.
- Set oven at 400 degrees.
- Mix all ingredients with beaters.
- Bake in lightly greased springform pan (dusted with graham cracker crumbs, optional) for 1 hour and 10 min, till knife inserted in the center comes out clean. Let cold on a rack, then refrigeratefor at least 3 hrs.
- Serve cool.
- Make up to three days in advance; keep refrigerated, tightly wrapped in plastic wrap.
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