Pumpkin Cheese-Swirled Pie
Serves 8
1 Unbaked 9-inch (4-Cup Volume) Deep-Dish Pie Shell
1 Package (3 Ounces) Cream Cheese, Softened
Cup Light Corn Syrup, Divided
Teaspoon Vanilla Extract (Optional)
1 Cup Libby’s 100% Pure Pumpkin
Cup Nestle Carnation Evaporated Milk
2 Eggs, Lightly Beaten
Cup Granulated Sugar
2 Teaspoons Pumpkin Pie Spice
Teaspoon Salt
- Beat cream cheese in small mixer bowl until fluffy. Gradually add cup corn syrup and, if desired, vanilla extract; beat until smooth.
- Combine pumpkin, evaporated milk, eggs, remaining corn syrup, sugar, pumpkin pie spice and salt in medium bowl. Pour into pie shell. Drop cream cheese mixture by rounded tablespoon onto pumpkin filling. Swirl mixture with spoon, pulling pumpkin mixture up to surface.
- Bake in preheated 325F oven for 50 to 60 minutes or until knife inserted near center comes out clean. Cool completely on wire rack.
Recipe Credit: Nestle Toll-House All-Time Favorite Cookie and Baking Recipes
Photo Credit: Meals.com

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