Description
A delicious pumpkin pie with a creamy cream cheese swirl, perfect for the fall season!
Ingredients
Scale
- 1 Pillsbury* Refrigerated Deep Dish Pie Crust (softened as directed on box)
- 8 oz cream cheese, not softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 cup pumpkin puree
- 2/3 cup heavy whipping cream
- 1/2 cup brown sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1/8 teaspoon salt
- 1 large egg
- for garnishes: sweetened whipped cream (caramel sauce)
Instructions
- Heat oven to 350ºF.
- Place pie crust on baking sheet. Pie crust should be thawed and chilled before baking for best results. Using a fork, poke the bottom of the crust 6-8 times, set aside.
- In a small bowl, beat cream cheese and sugar on low speed until well blended. Add egg; beat well. Set aside.
- In a large bowl, whisk together the pumpkin puree, spices, salt and heavy cream until combined. Pour some of the pumpkin mixture into pie crust.
- Carefully dollop cream cheese mixture on top of pumpkin mixture, alternating both. Swirl the mixture with the tip of a knife to create swirls.
- Bake on baking sheet for 50 to 60 minutes or until set and a knife inserted near center comes out clean.
- If pie crust is browning too much, cover edges with 2 to 3 inch strips of foil to prevent excessive browning; remove foil in the last 15 minutes of baking.
- Cool for 30 minutes, then refrigerate until chilled (3 to 4 hours).
- Serve pie with sweetened whipped cream. Store covered in refrigerator.
Notes
- For best results, make sure the cream cheese is not softened before mixing.
- This pie tastes even better the next day after the flavors have melded together.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 22g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg