Pumpkin Cream Cheese Swirl Pie
Course Baking, Dessert, Holiday
Cuisine American
Author Catherine’s Plates
Equipment
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9-inch deep-dish pie plate
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Measuring cups & spoons
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Large mixing bowl
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Electric hand mixer
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Small bowl
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Spatula
Ingredients
- 1 (9″) Refrigerated uncooked pie crust
- 1 cup Granulated sugar
- 3 TBS All-purpose flour
- 11 oz Cream cheese, softened
- 1/2 tsp Vanilla extract
- 1 1/2 tsp Ground cinnamon
- 1/4 tsp Ground ginger
- 1/4 tsp Ground nutmeg
- 1/8 tsp Ground cloves
- 3 large Eggs
- 1 (15oz) Canned 100% pure pumpkin
- 1 TBS Milk
Instructions
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Preheat the oven to 450°F (230°C). Fit the refrigerated pie crust into a 9-inch pie plate, flute the edges, and dock the bottom with a fork. Bake for 6–7 minutes, until the crust is lightly golden.
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Remove the crust from the oven and place it on a wire rack. Reduce the oven temperature to 375°F (190°C).
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In a large bowl, beat together the sugar, flour, and softened cream cheese with an electric hand mixer until smooth. Reserve 1/2 cup of this cream cheese mixture in a small bowl for later.
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To the remaining cream cheese mixture, add the vanilla, cinnamon, nutmeg, ginger, cloves, eggs, and pumpkin. Beat on medium speed until fully combined and smooth. Pour the pumpkin filling into the prebaked crust.
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Stir the tablespoon of milk into the reserved 1/2 cup cream cheese mixture. Spoon dollops of the reserved mixture over the pumpkin filling. Use a knife to gently swirl and create a marbled pattern.
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Bake at 375°F (190°C) for 35–45 minutes, or until the filling is set. Let the pie cool for 30 minutes, then cover and refrigerate for at least 4 hours before serving.
Note: Refrigerate any leftovers.