Pumpkin Swirl Pie
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 1 pie crust, single crust
- 226.79 g cream cheese, softened
- 118.29 ml corn syrup, light
- 4.92 ml vanilla
- 236.59 ml pumpkin
- 2 eggs
- 118.29 ml evaporated milk
- 59.14 ml sugar
- 7.39 ml pumpkin pie spice
- 1.23 ml salt
directions
- Prepare pie crust for filled one-crust pie using 9-inch pie pan.
- Flute edge.
- Heat oven to 325F.
- In small bowl with mixer at medium speed, beat cream cheese until light and fluffy.
- Gradually beat in half the corn syrup and vanilla until smooth.
- Spread evenly over bottom of pie crust-lined pan.
- In same bowl combine pumpkin, eggs, remaining corn syrup, evaporated milk, sugar, pumpkin pie spice and salt; beat until smooth.
- Carefully pour over cream cheese mixture in pie shell.
- With knife or small spatula, swirl mixture to give marbled effect.
- Bake at 325F for 45 to 50 minutes or until knife inserted halfway between edge and center comes out clean.
- Cool completely on wire rack.
- Store in refrigerator.
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RECIPE SUBMITTED BY
Zaney1
United States
Married for 22years.