Cream Cheese Swirled Pumpkin Pie
Recipe by:This Pumpkin Cream Cheese Pie combines the silky texture of classic pumpkin custard with a creamy swirl that adds a little something extra to every slice. And since you can make it ahead, it's great for holiday baking.
Ingredients
Crust
Cream Cheese Swirl
- 4 ounces (227 grams) cream cheese softened
- 3 tablespoons (50 grams) granulated sugar
- ½ tablespoon evaporated milk
- ½ teaspoon vanilla extract
Pumpkin Filling
- 4 ounces cream cheese softened
- ¾ cup (110 grams) packed brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ⅛ teaspoon ground cloves
- 1 can (425 grams) pumpkin puree (15 ounces)
- ¾ cup (237 ml) evaporated milk
- 3 large eggs
Instructions
- Preheat the oven to 425°F (220°C). Press the dough into a 9-inch pie plate and crimp the edges. Line with parchment paper and fill with pie weights or dry beans.1 unbaked 9-inch pie crust
- Bake for 10 minutes. Remove the crust from the oven, lift out the weights and liner, and reduce the oven temperature to 350°F (177°C). Bake the crust for an additional 5 minutes, then set aside.
- In a small bowl, use an electric hand mixer to beat 4 ounces of cream cheese with the granulated sugar until smooth. Add ½ tablespoon of evaporated milk and the vanilla extract, and continue beating until the mixture is fluffy. Set aside.4 ounces cream cheese, 3 tablespoons granulated sugar, ½ tablespoon evaporated milk, ½ teaspoon vanilla extract
- In a separate large bowl, beat the remaining cream cheese (you can use the same mixer) on medium speed until smooth. Add the brown sugar and spices and beat the mixture for an additional 1-2 minutes.4 ounces cream cheese, ¾ cup packed brown sugar, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¼ teaspoon salt, ⅛ teaspoon ground cloves
- Add the pumpkin puree, evaporated milk, and eggs, and mix until smooth. Pour the pumpkin filling into the prepared crust.¾ cup evaporated milk, 3 large eggs, 1 can pumpkin puree
- Drop small spoonfuls of the cheesecake mixture over the pumpkin layer. Use a butter knife to cut through each cream cheese dollop, creating a marbled effect. Avoid overmixing to maintain a defined swirl.
- Bake for 55-65 minutes, covering crust edges with foil if they brown too quickly. The pie is done when the edges are set and the center still has a slight jiggle.
- Remove the pie from the oven and cool at room temperature for 1 hour. Then refrigerate at least 4 hours before slicing.
- Serve chilled, with whipped cream if desired.
Notes
Make Ahead: This pie can be baked 1–2 days in advance. Cover and refrigerate until serving.
Storage: Wrap the leftover pie tightly with plastic wrap, and store it in the refrigerator up to 4 days.
Freezing: Wrap slices tightly in plastic wrap, and then with heavy-duty foil. Freeze up to 2 months. Thaw overnight in the refrigerator before serving.
Pie Crust - You can use my vodka pie crust recipe for a super tender, flaky base. But if you're short on time, a store-bought crust works just fine.
Pumpkin Spice - If you have pumpkin pie spice on hand, use 2½ teaspoons in place of the cinnamon, ginger, nutmeg, and cloves listed in the recipe. When using pumpkin pie spice, I like to add an extra ¼ teaspoon of cinnamon to keep that warm spice note front and center.
Equipment
Nutrition
Calories: 337kcal | Carbohydrates: 40g | Protein: 7g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 91mg | Sodium: 307mg | Potassium: 195mg | Fiber: 1g | Sugar: 29g | Vitamin A: 589IU | Vitamin C: 0.3mg | Calcium: 133mg | Iron: 1mg
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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