Pumpkin Cheese Swirled Pie

Pumpkin Cheese Swirled Pie
  • 1 (3 ounce) package cream cheese, softened
  • 1/4 cup light corn syrup
  • 1/2 teaspoon vanilla extract
  • 1 cup pumpkin
  • 2 eggs
  • 1/2 cup evaporated milk
  • 1/4 cup light corn syrup
  • 1/4 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 (9 inch) unbaked deep dish pie crust


  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.

05/12/2018
Pumpkin Cheese Swirled Pie, recipe PT15M PT1H 5 455 calories

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