Pumpkin Swirl Pie
Yield
8 servingsPrep
25 minCook
50 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
single crust |
|
| 8 | ounces |
cream cheese
softened |
|
| ½ | cup |
light corn syrup
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
pumpkin
|
|
| 2 | large |
eggs
|
|
| ½ | cup |
evaporated milk
|
|
| ¼ | cup |
sugar
|
|
| 1 ½ | teaspoons |
pumpkin pie spice
|
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
single crust |
|
| 231.2 | ml/g |
cream cheese
softened |
|
| 118 | ml |
light corn syrup
|
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
pumpkin
|
|
| 2 | large |
eggs
|
|
| 118 | ml |
evaporated milk
|
|
| 59 | ml |
sugar
|
|
| 7.5 | ml |
pumpkin pie spice
|
|
| 1.3 | ml |
salt
|
|
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.
