Pumpkin & Cheese-Swirled Pie
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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
Details
Preparation
Step 1
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
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