Pumpkin Cheese Swirled Pie
Source of Recipe
TOH Cooking School Collection Fall 2003
List of Ingredients
- 1(4oz) pkg. cream cheese; softened
- 1/2 cup Karo LightSyrup divided
- 1/2 tsp vanilla extract
- 1 cup canned pumpkin
- 2 eggs
- 1/2 cup evaporated milk
- 1/4 cup sugar
- 2 tsp. pumpkin pie spice
- 1/4 tsp. salt (optional)
- 1 unbaked deep-dish pie shell
Instructions
- In a small mixing bowl, beat the cream cheese until light and fluffy.
- Gradually beat in 1/4 cup corn syrup and the vanilla; blend well.
- In a medium bowl, combine the pumpkin, eggs, milk, remaining corn syrup, pumpkin pie spice and salt. Blend well.
- Pour into pie crust.
- Drop tablespoonfuls of cream cheese mixture onto pumpkin filling.
- With a knife swirl mixture to give a marbled effect.
- Bake @ 325 for 50 - 60 minutes.
- Cool completely.
- * Serves 8
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