Pumpkin swirl pie

8 servings

Ingredients

Quantity Ingredient
1 x Pie crust, single crust
8 ounces Cream cheese, softened
½ cup Corn syrup, light
1 teaspoon Vanilla
1 cup Pumpkin
2 eaches Eggs
½ cup Evaporated milk
¼ cup Sugar
1½ teaspoon Pumpkin pie spice
¼ teaspoon Salt

Directions

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.

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