Cream Cheese-Swirled Pumpkin Pie

Recipe

Dessert
Cream Cheese-Swirled Pumpkin Pie

Primary Media

Dish of Cream-Cheese Swirled Pumpkin Pie with Leaf-Shaped Crust

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3.33 out of 5 stars
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3 ratings

Recipe Data

8
Servings

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    Servings and Ingredients

    Ingredients
    Serves 8
    QuantityIngredientAdd
    12 oz.Hy-Vee cream cheese, softened
    1 c.Hy-Vee sugar
    3 tbsp.Hy-Vee flour
    1(15 oz) can Hy-Vee pumpkin
    3Hy-Vee large eggs
    1 tbsp.pumpkin pie spice
    1frozen Hy-Vee deep-dish pie crust, unthawed
    1 tbsp.Hy-Vee skim milk

    Directions

    1. Beat cream cheese, sugar and flour together on low speed until smooth; reserve 1/2 cup cream cheese mixture for later use.
    2. 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.
    3. Bake at 375 degrees for 60 to 65 minutes or until knife inserted comes out clean. Cool completely and refrigerate before serving.
    4. 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.

    Nutrition facts

    Servings

    400 Calories per serving

    Amounts Per Serving

    • Total Fat: 22g
    • Cholesterol: 130mg
    • Sodium: 240mg
    • Total Carbohydrates: 43g
    • Protein: 8g

    Daily Values

    0%
    Vitamin A 170%
    0%
    Vitamin C 0%
    0%
    Iron 10%
    0%
    Calcium 6%

    Recipe Source:

    Hy-Vee Seasons Fall 2008.