Zweiback Crust Pie

easy thanksgiving pie healthy

“This recipe is inspired by “Grandad” Wiedemann, and developed by Impatient Foodie and Haven’s Kitchen. It’s also best served with a dollop of Greek yogurt!” – Elettra Wiedemann

CRUST

1 (4 ounce) package zweiback toast

1/2 cup of white sugar

1/2 cup butter, melted

2 teaspoons of ground cinnamon

FILLING

3 1/4 cups of ricotta

1/2 can of organic pumpkin purée

1 cup of white sugar

4 eggs

1 pinch of salt

4 Tablespoons all purpose flour

1 cup heavy cream

1 teaspoon vanilla extract

1. Preheat oven to 350°F  (175° C)

2. Crush zweiback into crumbs (some chunks about the size of a pea are OK)

3. In a medium bowl, combine the zweiback crumbs, 1/2 cup sugar, cinnamon, and melted butter.

4. Mix well and press into the bottom and sides of a 9 inch springform pan. Set aside.

5. In a large bowl, cream the ricotta cheese and 1 1/4 cup sugar until smooth. Add in pumpkin purée and mix well.

6. Beat in eggs one at a time.

7. Beat in flour and salt.

8. Mix in cream and vanilla well.

9. Pour batter into crust and bake in preheated oven for up to 1 hour. In a convention oven, cooking time will be less (probably about 35-40 mins). The center of the pie should feel solid to the touch. Cool completely/refrigerate before removing from the pan.

*Photographed by Alli Shepherd