Pumpkin Swirl Pie

Total Time
Prep 0 mins
Cook 0 mins

This is an adopted recipe. I will post an intro after I make it.

Ingredients Nutrition


  1. Prepare pie crust for filled one-crust pie using 9-inch pie pan.
  2. Flute edge.
  3. Heat oven to 325F.
  4. In small bowl with mixer at medium speed, beat cream cheese until light and fluffy.
  5. Gradually beat in half the corn syrup and vanilla until smooth.
  6. Spread evenly over bottom of pie crust-lined pan.
  7. In same bowl combine pumpkin, eggs, remaining corn syrup, evaporated milk, sugar, pumpkin pie spice and salt; beat until smooth.
  8. Carefully pour over cream cheese mixture in pie shell.
  9. With knife or small spatula, swirl mixture to give marbled effect.
  10. Bake at 325F for 45 to 50 minutes or until knife inserted halfway between edge and center comes out clean.
  11. Cool completely on wire rack.
  12. Store in refrigerator.


Most Helpful

Very Good! A big hit at my church's pie night!

K & K's mom November 09, 2002

If you like very thick, pasty pie, this one is for you. I could barely swallow it; it was a big disappointment. I ended up using my tried and true pumpkin pie recipe instead.

Kim Van Haitsma October 03, 2003

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a