Pumpkin Swirl Pie
Indulge in the creamy decadence of Pumpkin Swirl Pie, a dreamy dessert that combines the warm, spiced flavors of pumpkin with the tangy richness of cream cheese. This elegant pie features a pre-made crust for convenience, a silky pumpkin filling spiced with cinnamon, ginger, and nutmeg, and delicate swirls of vanilla-infused cream cheese. The swirling technique creates a stunning marbled pattern, making it as visually impressive as it is delicious. Baked until perfectly set and chilled to bring all the flavors together, this pie is the ultimate dessert for fall gatherings, Thanksgiving feasts, or any occasion that calls for a showstopping treat. Serve it cold or at room temperature and watch it disappear slice by slice!
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Recipe Information
Ingredients
- 1 piece pre-made pie crust
- 1 cup pumpkin puree
- 0.5 cup granulated sugar
- 0.25 cup brown sugar
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 2 pieces large eggs
- 0.5 cup whole milk
- 0.5 cup heavy cream
- 4 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar
Instructions
Preheat your oven to 375°F (190°C). Position a rack in the center of the oven.
Gently press the pre-made pie crust into a 9-inch pie dish. Trim any excess crust around the edges and crimp or decorate as desired. Set aside.
In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, and salt.
Add the eggs, one at a time, whisking until fully incorporated after each addition.
Stir in the milk and heavy cream until the mixture is smooth and well combined.
In a separate medium bowl, beat the softened cream cheese with an electric mixer until creamy and smooth.
Add the vanilla extract and powdered sugar to the cream cheese, beating again until fully combined. The mixture should be smooth and slightly thickened.
Pour the pumpkin mixture into the prepared pie crust, spreading it into an even layer.
Using a spoon, drop dollops of the cream cheese mixture over the pumpkin filling in a random pattern.
Drag a toothpick or knife through the cream cheese and pumpkin layers to create a swirl effect. Be careful not to over-swirl to maintain a distinct pattern.
Place the pie on a baking sheet to catch any potential drips and bake for 50-60 minutes, or until the filling is set around the edges and slightly jiggly in the center.
Remove the pie from the oven and let it cool completely at room temperature on a wire rack.
Refrigerate the pie for at least 2 hours before serving to allow the flavors to meld and the texture to fully set.
Slice and serve chilled or at room temperature. Enjoy your Pumpkin Swirl Pie!
Nutrition Facts
Calories |
2945 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.8 g | 219% | |
| Saturated Fat | 73.0 g | 365% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 637 mg | 212% | |
| Sodium | 2128 mg | 92% | |
| Total Carbohydrate | 321.4 g | 117% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 170.4 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 459 mg | 35% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1150 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
