Recipe by Renee
"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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1 (3 ounce) package
cream cheese, softened
light corn syrup
1 (9 inch)
unbaked deep dish pie crust
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!
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
Excellent. Traditional with a extra bonus of swirled cream cheese. My family loved it. I will definately keep this in my favorite file.
Love the pie, used graham cracker crust, touch of whip cream. Excellent.
I enjoyed making this easy pie! My family loved it.
Use more cream cheese stuff, and layer it directly into the pie instead of pouring it on top. Added vanilla to pumpkin part too.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Cheese Swirled Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 124
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