Pumpkin Swirl Pie

  • on June 2, 2008
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Ingrients & Directions

Pie crust, single crust
8 oz Cream cheese, softened
1/2 c Corn syrup, light
1 ts Vanilla
1 c Pumpkin
2 Eggs
1/2 c Evaporated milk
1/4 c Sugar
1 1/2 ts Pumpkin pie spice
1/4 ts Salt

Prepare pie crust for filled one-crust pie using 9-inch pie pan. Flute
edge. Heat oven to 325F. In small bowl with mixer at medium speed,
beat cream cheese until light and fluffy. Gradually beat in half the
corn syrup and vanilla until smooth. Spread evenly over bottom of
pie crust-lined pan. In same bowl combine pumpkin, eggs, remaining
corn syrup, evaporated milk, sugar, pumpkin pie spice and salt; beat
until smooth. Carefully pour over cream cheese mixture in pie shell.
With knife or small spatula, swirl mixture to give marbled effect.
Bake at 325F for 45 to 50 minutes or until knife inserted halfway
between edge and center comes out clean. Cool completely on wire
rack. Store in refrigerator.

8 Servings

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