Pumpkin Swirl Pie
Author/Submitted by: Servings: 8 Categories:
Desserts
/
Pies & Pastries
/
Pumpkin
Ingredients:
Pie crust,
single crust
8
ounces
Cream cheese,
softened
1/2
cup
Corn syrup,
light
1
teaspoon
Vanilla 1
cup
Pumpkin 2
Eggs 1/2
cup
Evaporated milk 1/4
cup
Sugar 1 1/2
teaspoons
Pumpkin pie spice 1/4
teaspoon
Salt
Directions:
Prepare pie crust for filled one-crust pie using 9-inch pie pan. Flute
edge. Heat oven to 325F. 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 325F 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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