Pumpkin Cheese Swirled Pie |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 1 |
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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. Ingredients:
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 |
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.
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