“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.” - by Renee
Ingredients
Adjust Servings
Original recipe yields 1 9-inch deep dish pie
Directions
- Preheat oven to 325 degrees F (165 degrees C).
- 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.
- 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.
- 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.
- 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.
Nutrition
Amount Per Serving (8 total)
- Calories
- 289 cal
- 14%
- Fat
- 13.8 g
- 21%
- Carbs
- 38.1 g
- 12%
Based on a 2,000 calorie diet
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Reviews (5)
Rate This Recipe
"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 gr..." See moreeat though and a nice addition to our Thanksgiving meal!"
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