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Pumpkin Ricotta Pie

• 2 eggs
• 1 cup ricotta cheese
• 1 (16 oz.) can solid pack pumpkin (2 cups)
• 3/4 cup brown sugar, packed
• 1/2 teaspoon salt
• 1 1/2 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract
• 1 9" unbaked pastry shell

Instructions:
Beat eggs lightly in large bowl. Beat in cheese until smooth. Stir in remaining ingredients until well blended. Pour into pastry shell and bake at 375 degrees for 45 minutes. Cool completely on wire rack. Just before serving, garnish with yogurt and pumpkin seeds or, if you prefer, whipped cream.