Pumpkin Cheese Swirled Pie recipe

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Ingredients

1 (3 ounce) package cream cheese, softened
¼ cup light corn syrup
½ teaspoon vanilla extract
1 cup pumpkin
2 eggs
½ cup evaporated milk
¼ cup light corn syrup
¼ cup white sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
½ teaspoon salt
1 (9 inch) unbaked deep dish pie crust

Nutrition Info

288.7 calories
carbohydrate: 38.1 g
cholesterol: 62.8 mg
fat: 13.8 g
fiber: 1.8 g
protein: 5 g
saturatedFat: 5.9 g
servingSize: -
sodium: 372.5 mg
sugar: 15.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).

  2. Beat the cream cheese with an electric mixer until light and fluffy. Gradually mix in 1/4 cup light corn syrup and vanilla extract, blending until smooth.

  3. In a medium bowl, mix the pumpkin, eggs, evaporated milk, 1/4 cup light corn syrup, sugar, cinnamon, nutmeg, cloves, ginger and salt. Beat the mixture until smooth.

  4. Place pie crust on a medium baking sheet and fill with the pumpkin mixture. Drop the cream cheese by rounded tablespoonfuls onto the pumpkin mixture. Using a knife, swirl the mixtures, creating a marbled effect.

  5. Bake 50 to 60 minutes in the preheated oven, or until a knife inserted in the middle comes out clean. Cool on a wire rack.

Recipe Yield

1 9-inch deep dish pie

Recipe Note

This pumpkin pie is swirled with cream cheese to give it a marbled appearance. It's a fancy but easy way to enjoy an old favorite.

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