Pumpkin Cream Cheese Swirl Pie
Equipment
- 9 inch deep dish pie plate
- measuring cups & spoons
- large mixing bowl
- electric hand mixer
- small bowl
- 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
- Preheat oven to 450 degrees. Roll pie crust into a 9 " pie plate, flute edges and using a fork poke holes all over dough. Bake in preheated oven for 6-7 minutes until lightly golden brown.
- Remove crust to a wire rack and reduce oven temperature to 375 degrees.
- In a large bowl beat together sugar, flour, and cream cheese using an electric hand mixer until smooth. Remove 1/2 cup of the mixture into a small bowl and set aside for later in the recipe.
- To the remaining mixture in large bowl add vanilla, cinnamon, nutmeg, ginger, cloves, eggs, and pumpkin. Beat on medium speed until combined and smooth. Pour mixture into baked crust.
- Stir milk into reserved 1/2 cup of mixture. Spoon over pumpkin mixture in baked crust. Using a knife swirl mixture to create a marbled design.
- Bake at 375 degrees for 35-45 minutes or until pie is set. Cool for 30 minutes then cover pie and refrigerate at least 4 hours before serving.NOTE: refrigerate any leftovers.