| 1 | Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box |
| 1 | can (14 oz) sweetened condensed milk |
| 2 | eggs |
| 1 | package (3 oz) cream cheese, softened |
| 1/4 | cup orange marmalade |
| 1 | can (15 oz) pumpkin (not pumpkin pie mix) |
| 1 | teaspoon pumpkin pie spice |
| 1 | cup whipping (heavy) cream |
| 2 | tablespoons orange marmalade |
| Orange peel curls, if desired |
| 1. | Heat oven to 350°F. Place 1 pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. |
| 2. | In large bowl, beat milk and eggs with electric mixer on medium speed until smooth. In medium bowl, beat cream cheese and 1/4 cup marmalade on medium speed until well blended. Add 2 tablespoons milk-egg mixture to cream cheese mixture; beat on medium speed until smooth. |
| 3. | Add pumpkin and pie spice to remaining milk-egg mixture; beat on medium speed until smooth. Carefully pour into crust-lined pie plate. Drop cream cheese mixture by spoonfuls over pumpkin mixture; carefully swirl into pumpkin mixture. Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake 50 to 55 minutes or until set and knife inserted in center comes out clean. Cool completely, about 2 hours. |
| 4. | In chilled medium bowl, beat whipping cream and 2 tablespoons marmalade on high speed until soft peaks form. Top pie or individual servings with whipped cream and orange peel curls. |
| Bake 1 hour to 1 hour 5 minutes. |
|
| Make this pretty pie up to 24 hours ahead of time. Keep it refrigerated until serving. |
|
| Beat the whipping cream up to 2 hours ahead of time and store in the refrigerator until serving. |
Nutrition Information:
490 ( 230); 26g ( 14g, 1/2g); 120mg; 240mg; 56g ( 2g, 38g); 8g 180%; 4%; 20%; 6% 2 1/2 ; 1 ; 0 ; 5 4