Ingredients for Pumpkin Swirl Pie
- 1 (9-inch) prepared pie crust
- 8 ounces (225g) cream cheese, softened
- 1 cup (240ml) light corn syrup
- 1 teaspoon vanilla extract
- 1 (15 ounce) can pumpkin puree
- 2 large eggs
- 1 (12 ounce) can evaporated milk
- 3/4 cup (150g) granulated sugar
- 1 tablespoon pumpkin pie spice
- 1/4 teaspoon salt
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How to Make Pumpkin Swirl Pie
- Prepare a 9-inch pie crust and place it in a pie pan. Flute the edges.
- Preheat oven to 325°F (160°C).
- In a medium bowl, beat 8 ounces (225g) of cream cheese with an electric mixer until light and fluffy.
- Gradually add 1/2 cup (120ml) of light corn syrup and 1 teaspoon of vanilla extract. Beat until smooth.
- Spread the cream cheese mixture evenly over the bottom of the pie crust.
- In the same bowl, combine 1 (15 ounce) can pumpkin puree, 2 large eggs, 1/2 cup (120ml) light corn syrup, 1 (12 ounce) can evaporated milk, 3/4 cup (150g) granulated sugar, 1 tablespoon pumpkin pie spice, and 1/4 teaspoon salt.
- Beat until the mixture is completely smooth.
- Carefully pour the pumpkin mixture over the cream cheese layer in the pie shell.
- Using a knife or small spatula, gently swirl the two mixtures together to create a marbled effect.
- Bake at 325°F (160°C) for 45-50 minutes, or until a knife inserted halfway between the edge and center comes out clean.
- Let the pie cool completely on a wire rack before refrigerating.
- Store in the refrigerator for optimal flavor.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
47g
Fat
46g
Carbs
11g