PUMPKIN CHEESE SWIRLED PIE

Pumpkin Cheese Swirled Pie image

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.

Provided by Renee

Categories Fruits and Vegetables Vegetables Squash

Time 1h30m

Yield 8

Number Of Ingredients 14

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

Steps:

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 Facts : Calories 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, Sodium 372.5 mg, Sugar 15.6 g