Eggless Pumpkin Pie


Pumpkin puree -1/2 + little more of 14 oz can

Ricotta cheese 1 cup

Condensed milk - 1/2 can

Pumpkin pie spice powder - 1/2 tsp

Cinnamon powder -1/3 tsp or more to taste

Nutmeg powder- a tiny pinch

Graham Cracker pie crust - store bought


Mix all the ingredients until combined and pour on to a store bought  graham cracker crust bake at 350 F for 30 -45 minutes. If the top is browning fast loosely put an aluminium foil on top and continue baking. The top should be firm and the inside should be slightly wobbly once cooked.

Refrigerate for 2 hours when it cools slice and serve with whipped cream or cool whip. Refrigerate the rest of the eggless pumpkin pie and use with in 2 days. 

Note : To get neat edges keep a tall glass of hot water dip the serrated knife in it and wipe clean after every time you slice. The heat prevents the pie from sticking to the knife.