Pumpkin Cheese Swirled Pie

Pumpkin Cheese Swirled Pie

7
Renee 4

"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 h 30 m {{adjustedServings}} servings 289 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 289 kcal
  • 14%
  • Fat:
  • 13.8 g
  • 21%
  • Carbs:
  • 38.1g
  • 12%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 372 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  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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Reviews 7

  1. 8 Ratings

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GR8FLCHK
12/23/2003

Great recipe that is quick and easy to put together. Be careful not to add in the light corn syrup twice however...writing the recipe with a 1/4 cup of syrup in each part would be easier. Tastes great though and a nice addition to our Thanksgiving meal!

Madeline
12/23/2005

Excellent. Traditional with a extra bonus of swirled cream cheese. My family loved it. I will definately keep this in my favorite file.

L Jody Manwaring
10/24/2014

Love the pie, used graham cracker crust, touch of whip cream. Excellent.