Pumpkin Cheese-Swirled Pie
1 pkg (3 oz) cream cheese, softened
1/2 cup light corn syrup, divided
1/2 tsp vanilla
1 cup canned solid pack pumpkin
2 eggs
1/2 cup evaporated milk
1/4 sugar
2 tsp pumpkin pie spice
1/4 tsp salt
1 (9-inch) unbaked pastry pie shell
Preheat oven to 325 F.
In small bowl with mixer at medium speed, beat cream cheese until light and fluffy. Gradually beat in 1/4 cup corn syrup and vanilla until smooth; set aside.
In medium bowl combine pumpkin, eggs, evaporated milk, remaining 1/4 cup corn syrup, sugar, pumpkin pie spice and salt. Beat until smooth. Pour into pie crust.
Drop tablespoonfuls of cream cheese mixture onto pumpkin filling. With knife or small spatula, swirl mixture to give marbled effect.
Bake 50 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool completely on wire rack.
Makes 8 servings.
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