Creamy Pumpkin Pie

In the fall use fresh pumpkin. Bake pumpkin or squash in a 400° F (200° C) oven until tender, approximately 1 hour. The topping is simple but highly decorative.

1. In a bowl combine graham crumbs, 2 tbsp granulated sugar, water and oil; press into bottom and sides of pan; set aside.

2. In a food processor, combine cream cheese, ricotta, 1/3 cup granulated sugar, egg and vanilla; process until smooth. Pour into prepared crust.

3. In a food processor, combine pumpkin, evaporated milk, 2/3 cup packed brown sugar, cinnamon, ginger and nutmeg until well blended. Spoon carefully over cheese filling.

4. In a small bowl, stir together sour cream and 2 1/2 tsp granulated sugar. Put in a squeeze bottle or in a small plastic sandwich bag with the very tip of corner cut off. Draw 4 concentric circles on top of pumpkin filling. Run a toothpick through the circles at regular intervals.

5. Bake 50 minutes or until just slightly loose at the center. Cool on wire rack. Chill before serving.

1 1/2 cups graham cracker crumbs
2 tbsp granulated sugar
2 tbsp water
1 tbsp vegetable oil
4 oz light cream cheese
1/2 cup 5% ricotta cheese
1/3 cup granulated sugar
1 egg
1 tsp vanilla extract
1 cup canned pumpkin or mashed cooked butternut squash
2/3 cup 2% evaporated milk
3/4 cup packed brown sugar
1 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
3 tbsp light sour cream
2 1/2 tsp granulated sugar

Nutritional Analysis per Serving

Calories 203
Protein 6 g
Fat 5 g
Saturated Fat 2 g
Carbohydrates 34 g
Cholesterol 29 mg
Sodium 209 mg
Fiber 1 g

Prep Time: n/a
Cook Time: n/a

Make Ahead: Bake up to 2 days in
advance. Freeze up to 6 weeks

Serves 12