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Pumpkin-Cream Cheese Pie

One delightful dessert...two great tastes! Cream cheese swirls are an attractive addition to pleasing pumpkin pie.

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( 4 Ratings)

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Prep Time 15 min
Total Time 5 hr 30 min
Servings 8

Ingredients

1: refrigerated pie crust

1: cup sugar

3: tablespoons Gold Medal® all-purpose flour

1: package (8 oz) plus 1 package (3 oz) cream cheese, softened

1: teaspoon ground cinnamon

1/4: teaspoon ground nutmeg

1/4: teaspoon ground ginger

1/4: teaspoon ground cloves

3: eggs

1: can (15 oz) pumpkin (not pumpkin pie mix)

1: tablespoon milk

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Directions

1 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.
2 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.
3 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.
4 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.

EXPERT TIPS

Expert Tips

Use 1 3/4 teaspoons pumpkin pie spice instead of the cinnamon, nutmeg, ginger and cloves.

Make the pie up to 24 hours ahead; cover and refrigerate.

Top the pie with dollops of whipped cream sprinkled with pumpkin pie spice or chopped crystallized ginger.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 380
Calories from Fat: 190),

% Daily Value

Total Fat: 21g; 21%
(Saturated Fat 11g, 11% Trans Fat 2g 2% ),
Cholesterol: 125mg; 125%;
Sodium: 240mg; 240%;
Total Carbohydrate: 41g; 41%
(Dietary Fiber 2g 2% Sugars 28g 28% ),
Protein: 7g; 7%

% Daily Value*:

Vitamin A: 180%;
Vitamin C: 0%;
Calcium: 6%;
Iron: 10%;

Exchanges:

2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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Posted 11/30/2010 5:25:04 PM REPORT ABUSE mssuziem said:

Rating:

Amazing. My ten year old made this for thanksgiving. It was the first dessert to go and that says a lot for this family. I will not wait until next year to make it again. It will become a pie I make year round.

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