2 cups canned pumpkin

1 cup low fat ricotta

3/4 cup 1% milk

2 tbs maple syrup

2/3 cup sugar

2 tps vanilla

1/2 tsp salt

2 tsp cinnamon

1/2 tsp pumpkin pie spice

2 eggs

1 large graham cracker crust

How I made it:

Preheat oven to 325 degrees.  Beat the eggs until light and fluffy (not meringue, but airy).

In a separate bowl, mix all the other ingredients on medium speed until smooth and blended.  Add eggs and blend gently with a rubber spatula.

Pour into crust.  Bake 55 minutes or until set.  Chill overnight.  Serve with whipped cream.

The results:

It’s still in the oven, but it smells divine!