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Pumpkin Ricotta Pie

This idea came to me a few years ago. I'd been playing around with pumpkin pies. I'd also tried ricotta pie after seeing an Italian grandmother describe her recipe on TV. (That was on Colameco's food show http://www.colameco.com/ a very good show.) I realized that these two things would be a lot better if I combined them. The ricotta makes the pumpkin much richer and the ricotta by itself is a little bland. So here goes...


Makes 2 pies (it's Thanksgiving, after all)

2 pie crusts (see my earlier recipe)
1 large can (20 oz) pumpkin
16 oz ricotta
2 eggs
1/2 cup honey
1 tsp nutmeg
1/4 tsp ginger
1/4 tsp cinnamon

Mix ingredients and load into crust. Bake for 45-50 minutes at 375 degrees.
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