| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cheesecakes, Pumpkin | 1 | Servings | |
INGREDIENTS
| 7 | Egg whites | |
| 1 1/2 | lb | Ricotta cheese |
| 2 | Egg yolks | |
| 1 | c | Sugar |
| 1 1/2 | tb | Vanilla |
| 1 1/2 | c | Pumpkin pureed |
| 1 | ts | Pumpkin pie spice |
| 1 | ts | Baking powder |
| Confectioner.s sugar for sprinkling |
INSTRUCTIONS
Preheat oven to 350 degrees. Beat the egg whites until stiff and reserve. Mix the ricotta cheese with the egg yolks, sugar, pumpkin, vanilla, pumpkin pie spice and baking powder. Fold in the egg whites. Pour into a greased and floured 8" springform pan. Bake at 350 degrees for approximately 50 minutes to 1 hour. Check with cake tester or toothpick in center. Tester should come out clean. Will appear soufflé like in texture. Let cool. Remove sides. Refrigerate overnight before serving to let settle. Serves 8 to 12. Formatted and Busted by RecipeLu <recipelu@recipelu.com> Posted to recipelu-digest Volume 01 Number 177 by RecipeLu <recipelu@geocities.com> on Oct 29, 1997
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