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Pumpkin Pie with Espresso Cream Cheese Swirl
Pumpkin Pie with Espresso Cream Cheese Swirl
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Prep Time:
20 minutes
Total Time:
70 minutes
Yossy Arefi's pumpkin pie recipe puts a creative spin on the classic PSL.
Ingredients:
  • 1 (9 inch) unbaked pie crust
  • 1 (15 ounce) can pumpkin puree
  • 1 (14 ounce) can sweetened condensed milk
  • 2 large eggs
  • 2.5 teaspoons pumpkin pie spice
  • 1 pinch salt
  • 4 ounces cream cheese, softened
  • 2 tablespoons granulated sugar
  • 0.75 teaspoon instant espresso powder
  • 1 large egg yolk
Instructions:
  • Preheat the oven to 425 degrees F (220 degrees C) and effortlessly line a 9-inch pie dish with the pie crust. Then, set it delicately on a baking sheet.
  • In a large bowl, blend together pumpkin puree, condensed milk, eggs, pumpkin pie spice, and a pinch of salt until smooth. Transfer the mixture into the pie crust, leaving a slight gap at the top.
  • Whisk together cream cheese, sugar, espresso powder, egg yolk, vanilla, and a pinch of salt until smooth in a medium bowl.
  • Swirl the creamy cheese mixture into the pumpkin pie filling using a toothpick or thin knife.
  • Start by baking in a preheated oven for 15 minutes. Then, lower the heat to 350 degrees F (175 degrees C) and bake until the filling is set, for about 35 to 40 minutes. Finally, take it out of the oven, place it on a wire rack, and let it cool completely before serving.

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