Description
A delightful twist on the classic pumpkin pie, featuring creamy cheese swirls for added flavor.
Ingredients
Scale
- 1 pie crust (store-bought or homemade)
- 2 cups pumpkin puree
- 1 cup cream cheese, softened
- 1 cup sugar (or brown sugar)
- 3/4 cup milk (whole milk or cream)
- 3 eggs
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine pumpkin puree, sugar, milk, eggs, cinnamon, nutmeg, ginger, cloves, and vanilla extract and mix until smooth.
- In a separate bowl, beat the cream cheese until smooth.
- Pour the pumpkin mixture into the pie crust, dollop the cream cheese on top, and swirl gently with a knife.
- Bake at 425°F (220°C) for 15 minutes, then reduce to 350°F (175°C) and bake for another 35-40 minutes.
- Cool for at least 1 hour before serving.
Notes
Use high-quality cream cheese and pumpkin puree for the best results. Leftovers can be stored in the fridge for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg