This article is written by a student writer from the Her Campus at MSU chapter.
I love that fall and harvest time are filled with all the delicious baked goods. One of my all-time favorite fall desserts is cream cheese-swirled pumpkin pie. I am someone who is not the biggest fan of pies, but this pumpkin pie has a cheesecake-like consistency. Plus, it is really easy to make!
Ingredients
- 1 Refrigerated Pie Crust
- 1 Cup White Sugar
- 3 tablespoons flour
- 11 oz Cream Cheese
- ½ teaspoon vanilla
- 1 ½ teaspoons cinnamon
- ¼ teaspoon nutmeg
- ¼ ginger
- ⅛ cloves
- 3 eggs
- 1 (15 oz) can of Libby’s Pumpkin
- 1 Tbs. Cream
Steps
- Before you do anything, preheat your oven to 450 degrees F.
- Take a 9-in pie dish and pinch the edges.
- Partially bake the crust (so it doesn’t get soggy when the batter gets added in) for about 6-8 minutes or until the crust becomes golden brown.
- Reduce the oven temperature to 375 degrees.
- In a large bowl, beat the sugar, flour, and cream cheese together on a low speed until smooth.
- Reserve ½ cup of the mixture in a small bowl.
- Add the vanilla, cinnamon, ginger, cloves, nutmeg, eggs, and pumpkin to the remaining cream cheese mixture, and beat on medium speed till smooth.
- Pour the mixture into the crust.
- Dollop the reserved cream cheese mixture over the top of the pie and swirl it with a butter knife to create a marbled design.
- Place in the oven and bake for 35-40 minutes or until the pie is set, which can be indicated by the pie cracking.
- Take out of the oven and allow to cool.
- Serve with ice cream and/or whipped cream.