Pumpkin Cheese Swirled Pie recipe

1 servings

1 (3 ounce) package cream cheese, softened

1/4 cup light corn syrup

1/2 teaspoon vanilla extract

1 cup pumpkin

2 eggs

1/2 cup evaporated milk

1/2 cup light corn syrup, divided

1/4 cup white sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

1/2 teaspoon salt

1 (9 inch) unbaked deep dish pie crust

Preheat oven to 325 degrees F (165 degrees C).

In a small bowl, whip the cream cheese.

Gradually mix in 1/4 cup light corn syrup and vanilla extract, blending until smooth.

In a medium bowl, mix the pumpkin, eggs, evaporated milk, remaining light corn syrup, sugar, cinnamon, nutmeg, cloves, ginger and salt.

Beat the mixture until smooth.

Place pie crust on a medium baking sheet and fill with the pumpkin mixture.

Drop the cream cheese by rounded tablespoonfuls onto the pumpkin mixture.

Using a knife, swirl the mixtures, creating a marbled effect.

Bake 50 to 60 minutes in the preheated oven, or until a knife inserted in the middle comes out clean.

Cool on a wire rack.