Thanksgiving just around the corner and I have been searching for this recipe for several weeks. Eventually, I found this recipe from bettycroker.com and of course I adjust some ingredients by adding condense milk and a pinch of black pepper to it. So we were really happy about the taste of this scrumptious and an attractive pie. It has a delectable texture and flavorful taste. I also admire a cream cheese that creates a delightfully creamy flavor and gorgeous eye appeal into this Pumpkin Cheese-Swirled Pie. Let's me tell you how I make this lovely pie!
Ingredients
1 pie crust (I also have a recipe How to Make Pie Crust)
1/2 cup sugar
1/2 cup condense milk
3 tablespoons all-purpose flour
1 package cream cheese, softened
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon vanilla extract
3 eggs
1 can (15 oz) pure pumpkin
1 tablespoon half and half or milk
a pinch of ground black pepper (optional)
Directions
- Preheat the oven to 375°degrees.
- 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.
- Stir milk into reserved cream cheese mixture. Spoon over pumpkin mixture. For marbled design, I use the bamboo skewer to cut through the cream cheese and pumpkin mixtures to make a beautiful marbled pattern.
- Cover edge of crust with 2 to 3 inch strip of foil to prevent excessive browning and remove foil for last 15 minutes of baking. Bake 35 to 45 minutes and cool about 30 minutes. Cover loosely and refrigerate at least 4 hours before serving. Store covered in refrigerator. Yummy!
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| Looking really gorgeous! |
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| Enjoy ka! |
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