Pumpkin Swirl Pie
Submitted by alpoul2
Pumpkin swirl pie with a cream cheese layer, pumpkin pie spice, and a marbled top. Two fillings baked in one crust for a showstopping holiday dessert.
YIELD
8 servingsPREP
25 minCOOK
50 minREADY
90 minTwo pies in one crust. A smooth, tangy cream cheese layer goes down first, then a spiced pumpkin custard gets poured right on top. A few quick swirls with a knife and you’ve got a marbled beauty that looks like you spent all day on it.
The cream cheese base sets up firm and tangy underneath the pumpkin, so every slice has that contrast of cool cheesecake richness against warm, spiced custard. Beat the cream cheese until it’s truly fluffy before adding the corn syrup. Lumps in the base layer won’t smooth out during baking.
The swirl is easier than it looks. Pour the pumpkin filling slowly over the cream cheese, then drag a knife or offset spatula through both layers in a loose figure-eight. Don’t overwork it or the two layers will muddy together instead of staying distinct.
Chef Tips
- Softened cream cheese is a must. Pull it from the fridge a full hour before starting, or microwave in 10-second bursts.
- The knife test is your best friend here. Insert it halfway between the center and edge. If it comes out clean, pull the pie even if the center still wobbles slightly. It sets as it cools.
- Cool completely before slicing. Cutting warm means a runny, messy slice. Patience pays off.
- Store in the fridge. The cream cheese and egg custard need to stay cold.
Variations
- Add a graham cracker crust instead of a standard pie shell for extra crunch and sweetness.
- Fold a tablespoon of bourbon or dark rum into the pumpkin filling for a boozy holiday twist.
- Top with sweetened whipped cream and a dusting of cinnamon before serving.
Ingredients
Directions
Prepare pie crust for filled one-crust pie using 9-inch pie pan.
Flute edge.
Heat oven to 325℉ (160℃).
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 325℉ (160℃) 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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