Pumpkin Pie with Cream Cheese Swirl
This pumpkin pie gets a ridic-ulicious upgrade with a rich cream cheese swirl baked into a flaky homemade crust — creamy, cozy, and sure to steal the Thanksgiving dessert table.
Equipment
- handmixer
Ingredients
Pumpkin Filling
- 1 15-oz pumpkin puree
- 3/4 cup sugar
- 2 large eggs
- 1 cup evaporated milk
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
Cream Cheese Swirl
- 4 oz cream cheese softened
- 2 Tbsp sugar
- 1 egg yolk
- 1 tsp vanilla extract
Crust
- 1 9 inch pie crust
Instructions
- Preheat oven to 425°F (220°C). Roll out pie dough, fit into a 9-inch pie dish, and flute the edges. Chill while making the filling.
- In a large bowl, whisk pumpkin, sugar, eggs, evaporated milk, and spices until smooth.
- In another bowl, beat cream cheese, sugar, egg yolk, and vanilla until creamy.
- Pour pumpkin filling into crust. Drop spoonfuls of cream cheese mixture over top and swirl gently with a knife.
- Bake 15 minutes at 425°F, then lower temperature to 350°F and bake 40–45 minutes more.
- Cool completely and refrigerate for at least 3 hours before slicing.
Notes
When it comes to the nutrition information provided for recipes, it’s important to keep in mind that it’s just an estimate. The actual nutritional values can vary based on the specific ingredients and brands you use. Be mindful that any nutritional information provided is intended as a general guideline rather than exact values.
Notes
For the best texture, use room-temperature cream cheese so it blends smoothly. A chilled pie slices beautifully and tastes even better the next day.Nutrition
Serving: 1sliceCalories: 319kcalCarbohydrates: 38gProtein: 7gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 94mgSodium: 345mgPotassium: 164mgFiber: 1gSugar: 26gVitamin A: 387IUVitamin C: 1mgCalcium: 115mgIron: 1mg
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