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Pumpkin-Cream Cheese Pie
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Prep Time:
15 minutes
Total Time:
5 hours 30 minutes
Indulge in a decadent Pumpkin-Cream Cheese Pie - a twist on the Thanksgiving classic with a delightful swirl. Prep in just 15 minutes, then chill for 4 hours before serving to impress your loved ones.
Ingredients:
  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)
  • 1 cup sugar
  • 3 tablespoons Gold Medal™ all-purpose flour
  • 1 package (8 oz) plus 1 package (3 oz) cream cheese, softened
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 3 eggs
  • 1 can (15 oz) pumpkin (not pumpkin pie mix)
  • 1 tablespoon milk
Instructions:
  • Preheat the oven to 375°F. Press the pie crust into a 9-inch glass pie plate following the package instructions for a one-crust pie. Bake for approximately 8 minutes, or until the crust is a light golden brown.
  • In a large bowl, use an electric mixer on low speed to combine sugar, flour, and cream cheese until smooth; set aside 1/2 cup in a small bowl. Add the rest of the ingredients except milk to the cream cheese mixture. Beat on medium speed, scraping the sides of the bowl constantly, until smooth. Pour the mixture into the crust.
  • Gently fold milk into the cream cheese mixture. Spoon the mixture over the pumpkin layer. Use a knife to create a marbled design by cutting through the layers in S-shaped curves in one continuous motion. Rotate the pie plate a quarter turn and repeat the process.
  • To prevent excessive browning, wrap a 2- to 3-inch strip of foil around the edge of the crust, removing it for the final 15 minutes of baking. Bake for 35 to 45 minutes until a knife inserted in the center comes out clean. Let it cool for 30 minutes, then refrigerate for at least 4 hours before serving. Store covered in the refrigerator.

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