Pumpkin Cheese Swirled Pie Recipe - Allrecipes.com
Pumpkin Cheese Swirled Pie Recipe
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Pumpkin Cheese Swirled Pie

Recipe by  

"This pumpkin pie is swirled with cream cheese to give it a marbled appearance. It's a fancy but easy way to enjoy an old favorite."

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Ingredients Edit and Save

Original recipe makes 1 9-inch deep dish pie Change Servings
  • PREP

    30 mins
  • COOK

    1 hr

    1 hr 30 mins


  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Beat the cream cheese with an electric mixer until light and fluffy. Gradually mix in 1/4 cup light corn syrup and vanilla extract, blending until smooth.
  3. In a medium bowl, mix the pumpkin, eggs, evaporated milk, 1/4 cup light corn syrup, sugar, cinnamon, nutmeg, cloves, ginger and salt. Beat the mixture until smooth.
  4. Place pie crust on a medium baking sheet and fill with the pumpkin mixture. Drop the cream cheese by rounded tablespoonfuls onto the pumpkin mixture. Using a knife, swirl the mixtures, creating a marbled effect.
  5. Bake 50 to 60 minutes in the preheated oven, or until a knife inserted in the middle comes out clean. Cool on a wire rack.
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Reviews More Reviews

Most Helpful Positive Review
Dec 23, 2003

Great recipe that is quick and easy to put together. Be careful not to add in the light corn syrup twice however...writing the recipe with a 1/4 cup of syrup in each part would be easier. Tastes great though and a nice addition to our Thanksgiving meal!

Most Helpful Critical Review
Nov 17, 2013

I cooked it for 70 minutes and it still didnt set. Im thinking that I shouldnt have added the corn syrup twice. I wish I would have seen that comment before I wasted time and money


8 Ratings

Dec 23, 2005

Excellent. Traditional with a extra bonus of swirled cream cheese. My family loved it. I will definately keep this in my favorite file.

Oct 24, 2014

Love the pie, used graham cracker crust, touch of whip cream. Excellent.

Dec 23, 2012

I enjoyed making this easy pie! My family loved it.

Dec 18, 2009

Use more cream cheese stuff, and layer it directly into the pie instead of pouring it on top. Added vanilla to pumpkin part too.

Dec 01, 2009

I have this recipe a 3 because it was just "average". I expected more of the cream cheese flavor. I even used 4 ounces of cream cheese hoping for additional flavor. The pumpkin pie flavor simply overpowered the cream cheese. This pie was good, but was like any other pumpkin pie I have ever had. With this recipe, I expected a positive twist on an old favorite. I brought this pie to a family dinner for 6 adults and had over half of it left at the end of the night. I did make the crust from scratch with plain graham crackers, sugar and butter. I highly recommend anyone making any pumpkin pie use a hand made crust. It was the best part of this pie and not difficult at all.


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  • Calories
  • 289 kcal
  • 14%
  • Carbohydrates
  • 38.1 g
  • 12%
  • Cholesterol
  • 63 mg
  • 21%
  • Fat
  • 13.8 g
  • 21%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 5 g
  • 10%
  • Sodium
  • 372 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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