Alex's Recipes

"Try These"


Pumpkin-Cheese Swirled Pie


A delicious pie



1 pkg. (3 oz) cream cheese, softened
1/2 cup Karo® Light Corn Syrup, divided
1/2 tsp. vanilla (optional)
1 cup canned solid-pack pumpkin
2 eggs
1/2 cup evaporated milk
1/4 cup sugar
2 tsp. pumpkin pie spice
1/4 tsp. salt (optional)
9 inch unbaked or frozen deep-dish pie crust*



1. In bowl with mixer at medium speed, beat cream cheese until light and fluffy. Gradually beat in 1/4 cup corn syrup and vanilla until smooth; set aside.

2. In bowl combine pumpkin, eggs, evaporated milk, remaining 1/4 cup corn syrup, sugar, pumpkin pie spice and salt. Beat until smooth. Pour into pie crust.

3. Drop tablespoonfuls of cream cheese mixture onto pumpkin filling. With knife or small spatula, swirl mixture to give marbled effect.

4. Bake in 325°F oven 50 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool completely on wire rack.

*To use prepared frozen pie crust: Use 9-inch deep-dish pie crust. Do not thaw. Preheat oven and a cookie sheet. Pour filling into frozen crust; bake on cookie sheet (insulated cookie sheet is not recommended).

* see also pie crust recipes: Pie Crust (Dave's Killer Pie Crust), and in Ann Criswell's Pumpkin Cheesecake.






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