Pumpkin-Cream Cheese Pie

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

By Betty Crocker Kitchens

August 20, 2018

refrigerated pie crust

cup sugar

tablespoons Gold Medal™ all-purpose flour

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

teaspoon ground cinnamon

1/4

teaspoon ground nutmeg

1/4

teaspoon ground ginger

1/4

teaspoon ground cloves

eggs

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

tablespoon milk

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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.

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.

Nutrition Information

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;

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

More About This Recipe

Looking for a way to jazz up your Thanksgiving dessert table, without piling too much on your plate? Have we got the pie for you! This cream cheese-pumpkin pie features beautiful swirls of cream cheese, which adds a subtle richness and tang that contrasts the sweet flavor of pumpkin. And as much as we love the well-balanced flavor and pretty presentation of this pie, our favorite thing about it might just be the fact that it can be made the day before! Just keep these two tips in mind, it’s very important to used canned pumpkin, instead of pumpkin pie filling. Plain canned pumpkin allows you to personalize the flavor of your pie filling, whereas, canned pumpkin pie filling already has the sugar and spices mixed in. Make sure to follow the instructions closely when making the cream cheese swirl. If you forget to add milk to the cream cheese mixture, it will make the mixture stiff and you’ll have a harder time creating the swirl effect. Want a few more helpful tips before you tackle this pie? Read our article on how to make the perfect pumpkin pie. P.S. If you prefer a traditional pumpkin pie or want to try another fun twist — might we suggest Pumpkin Pie Lush? — there are even more pumpkin pie recipes where this came from!