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Ingredients
- 1 1 to 375°F. 9-inch 8 375°F. Place pie crust in 9-inch glass pie plate as directed on package for one-crust filled pie. Bake about 8 minutes or until light golden brown.
- 3 3 3 Stir milk into reserved cream cheese mixture. Spoon over pumpkin mixture. Cut through cream cheese and pumpkin mixtures with knife in S-shaped curves in one continuous motion for marbled design. Turn pie plate one-fourth turn and repeat.
Preparation
Step 1
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One delightful dessert...two great tastes! Cream cheese swirls are an attractive addition to pleasing pumpkin pie.
can (15 oz) pumpkin (not pumpkin pie mix)
Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on package for one-crust filled pie. Bake about 8 minutes or until light golden brown.
In large bowl, beat sugar, flour and cream cheese with electric mixer on low speed until smooth; reserve 1/2 cup in small bowl. Add remaining ingredients except milk to cream cheese mixture. Beat on medium speed, scraping bowl constantly, until smooth. Pour into crust.
Stir milk into reserved cream cheese mixture. Spoon over pumpkin mixture. Cut through cream cheese and pumpkin mixtures with knife in S-shaped curves in one continuous motion for marbled design. Turn pie plate one-fourth turn and repeat.
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Make the pie up to 24 hours ahead; cover and refrigerate.
Very nice twist on traditional pumpkin pie. Loved the taste of the sweet cream cheese and will make this again soon.
1st I used 2 packages of cream cheese.
2nd I only used a little more than half of can of pumkin
3rd (If you have a sweet tooth) I added 1/4 of a cup of brown sugar
4th a pinch of salt and a cap full of vanilla
Enjoy!
1st I used 2 packages of cream cheese.
2nd I only used a little more than half of can of pumkin
3rd (If you have a sweet tooth) I added 1/4 of a cup of brown sugar
4th a pinch of salt and a cap full of vanilla
Enjoy!
Wheaties
of people would make this recipe again.
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