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Pumpkin Cheese Swirled Pie

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  • Yield: 8 servings
  • Prep Time: 0:15
  • Bake Time: 50 to 60 minutes

Ingredients

  • 3 ounces cream cheese, softened
  • 1/4 cup Karo® Light Corn Syrup
  • 1 teaspoon pure vanilla extract
  • 1 cup canned solid pack pumpkin
  • 2 eggs
  • 1/2 cup evaporated milk
  • 1/4 cup Karo® Light Corn Syrup
  • 1/4 cup sugar
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 1 (-inch) unbaked OR frozen deep dish pie crust

Directions

  1. Preheat oven to 325°F.
  2. Beat cream cheese in a small bowl with mixer at medium speed until light and fluffy. Gradually beat in 1/4 cup corn syrup and vanilla.
  3. Combine pumpkin, eggs, evaporated milk, remaining 1/4 cup corn syrup, sugar, pumpkin pie spice and salt in a medium bowl and blend well. Pour blended mixture into unbaked pie crust.
  4. Drop tablespoonfuls of cream cheese mixture onto pumpkin filling. With knife or small spatula, swirl mixture to give swirl effect.
  5. Bake 50 to 60 minutes or until a knife inserted halfway between edge and center comes out clean. Cool completely on wire rack.
  6. Store pie in refrigerator. Serve with whipped cream, if desired.
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print image

Pumpkin Cheese Swirled Pie

  • Yield: 8 servings
  • Prep Time:  15 minutes
  • Bake Time: 50 to 60 minutes

Ingredients

  • 3 ounces cream cheese softened
  • 1/4 cup Karo® Light Corn Syrup
  • 1 teaspoon pure vanilla extract
  • 1 cup canned solid pack pumpkin
  • 2 eggs
  • 1/2 cup evaporated milk
  • 1/4 cup Karo® Light Corn Syrup
  • 1/4 cup sugar
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 1 (-inch) unbaked OR frozen deep dish pie crust

Directions

  • Preheat oven to 325°F.
  • Beat cream cheese in a small bowl with mixer at medium speed until light and fluffy. Gradually beat in 1/4 cup corn syrup and vanilla.
  • Combine pumpkin, eggs, evaporated milk, remaining 1/4 cup corn syrup, sugar, pumpkin pie spice and salt in a medium bowl and blend well. Pour blended mixture into unbaked pie crust.
  • Drop tablespoonfuls of cream cheese mixture onto pumpkin filling. With knife or small spatula, swirl mixture to give swirl effect.
  • Bake 50 to 60 minutes or until a knife inserted halfway between edge and center comes out clean. Cool completely on wire rack.
  • Store pie in refrigerator. Serve with whipped cream, if desired.