Pumpkin Cheese Swirled Pie Recipes

PUMPKIN-CREAM CHEESE PIE

Steps:

• Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on package for one-crust filled pie. Bake about 8 minutes or until light golden brown.
• In large bowl, beat sugar, flour and cream cheese with electric mixer on low speed until smooth; reserve 1/2 cup in small bowl. Add remaining ingredients except milk to cream cheese mixture. Beat on medium speed, scraping bowl constantly, until smooth. Pour into crust.
• Stir milk into reserved cream cheese mixture. Spoon over pumpkin mixture. Cut through cream cheese and pumpkin mixtures with knife in S-shaped curves in one continuous motion for marbled design. Turn pie plate one-fourth turn and repeat.
• Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning; remove foil for last 15 minutes of baking. Bake 35 to 45 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Cover loosely and refrigerate at least 4 hours before serving. Store covered in refrigerator.

PUMPKIN CREAM CHEESE PIE

Steps:

• Preheat the oven to 375°F.
• Place the unbaked pie crust in a 9-inch pie pan. Cinch the edge of your pie crust to create your desired shape.
• Dock the crust (poke holes in the crust with a fork) before baking OR use pie weights. (See the section above for tips on making a perfect pie crust.)
• Bake the pie crust for 10 minutes. Remove the crust from the oven and let it cool while you prepare the filling.
• In a large bowl, combine the cream cheese, sugar, and flour with a hand mixer on low speed until creamy.
• Reserve 1/2 cup of the cream cheese mixture and set it aside.
• To the remaining cream cheese mixture in the large bowl, add the pumpkin. Then, add the eggs, one at a time, until incorporated, followed by the cinnamon, nutmeg, ginger, and cloves. Beat on medium speed until smooth.
• Pour the mixture into the baked crust.
• Meanwhile, in a medium bowl, combine the milk and reserved cream cheese mixture. Blend until smooth and creamy.
• Spoon dollops of the reserved cream cheese mixture onto the pumpkin mixture.
• Use a knife to swirl the cream cheese mixture into the pumpkin mixture in an S-shaped motion. Then, rotate the pie pan a quarter turn and repeat the S-shaped design. This will give the pie that beautiful marbled look.
• Bake the pie for 20 minutes. Then, cover the edge of the crust with aluminum foil and bake another 15-20 minutes.
• Remove the pie from the oven and let it cool on the counter for 30 minutes.
• Transfer the pie to the refrigerator to let chill for 4-5 hours before serving.