Pumpkin Ricotta Cheesecake Pie

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

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.

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