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Pumpkin Cream Cheese Swirl Pie

Course: Baking, Dessert, holiday food, pie
Cuisine: American
Author: Catherine's Plates

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.