Pumpkin ricotta pie

For the Craftapalooza, it was the first time I had attempted this kind of pie, and I wouldn’t say it was presented in the neat and eye pleasing manner achieved by practiced hands.

Fortunately, it was not  a problem for long as those eating it were certainly quick about it.  Best advice – cook and mash pumpkin ahead of time, keep it in the fridge, and you’re ready to rock for lunch or dinner.

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