Cream Cheese-Swirled Pumpkin Pie
Servings and Ingredients
|12 oz.||Hy-Vee cream cheese, softened|
|1 c.||Hy-Vee sugar|
|3 tbsp.||Hy-Vee flour|
|1||(15 oz) can Hy-Vee pumpkin|
|3||Hy-Vee large eggs|
|1 tbsp.||pumpkin pie spice|
|1||frozen Hy-Vee deep-dish pie crust, unthawed|
|1 tbsp.||Hy-Vee skim milk|
- Beat cream cheese, sugar and flour together on low speed until smooth; reserve 1/2 cup cream cheese mixture for later use.
- Add pumpkin, eggs and pumpkin pie spice to cream cheese mixture; beat on medium speed until smooth, scraping down sides of bowl occasionally. Pour into frozen deep-dish pie crust.
- Bake at 375 degrees for 60 to 65 minutes or until knife inserted comes out clean. Cool completely and refrigerate before serving.
- In a small bowl, stir milk into reserved cream cheese mixture. Microwave on HIGH 20 to 30 seconds or until slightly softened and creamy. Spoon over pie filling and swirl in S-shaped curves with knife.
400 Calories per serving
Amounts Per Serving
- Total Fat: 22g
- Cholesterol: 130mg
- Sodium: 240mg
- Total Carbohydrates: 43g
- Protein: 8g
Vitamin A 170%
Vitamin C 0%
Hy-Vee Seasons Fall 2008.