Pumpkin Cheese Swirled Pie recipe
All Recipes Fruits and Vegetables Vegetables Squash
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
Nutrition Info
- 288.7 caloriescarbohydrate: 38.1 gcholesterol: 62.8 mgfat: 13.8 gfiber: 1.8 gprotein: 5 gsaturatedFat: 5.9 gservingSize: -sodium: 372.5 mgsugar: 15.6 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin Cheese Swirled Pie
Directions
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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.