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pumpkin cream cheese pie slice
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Swirled Pumpkin Cream Cheese Pie

This beautiful Swirled Pumpkin Cream Cheese Pie is the perfect dessert for Thanksgiving and Christmas.
Prep Time30 minutes
Cook Time45 minutes
Additional Time4 hours
Total Time5 hours 15 minutes
Course: Desserts
Servings: 8 slices
Calories: 442kcal
Author: www.peacelovechristmas.com

Ingredients

  • 1 Refrigerated Pie Crust softened as directed on box
  • 1 lb. Dry Beans any variety
  • 12 oz Cream Cheese softened [1½ block (8 oz. + 4oz.)]
  • 1 Cup Sugar
  • ¼ Cup All-Purpose Flour
  • 1 15oz can 100% Pure Pumpkin
  • 2 tbsp Pumpkin Pie Spice
  • 3 Eggs large
  • 2 tbsp Whole Milk
  • 1 tbsp Vanilla Extract

Instructions

  • Thaw the pie crust according to package instructions.
  • Preheat the oven to 375F.
  • Slightly roll out the pie crust on a lightly floured surface and drape it over a 9-inch pie plate.
  • Fold the edges and crimp.
  • Add about a pound of dry beans to the prepared crust and bake for 10 minutes.
  • Let the pie crust cool on a wire rack, while we make the filling.
  • In a large bowl, combine the softened cream cheese, sugar, and flour. Beat with electric mixer on low speed until smooth and lump-free.
  • Scoop out ½ cup the cream cheese mixture and reserve it in a separate smaller bowl.
  • Add the pumpkin puree, pumpkin pie spice, and the eggs to the large bowl, with cream cheese mixture. Beat on medium speed, until smooth.
  • Now add 2 tablespoons of milk and a teaspoon of vanilla extract to the reserved cream cheese mixture and whisk it in.
  • Remove the dry beans from the cooled pie crust.
  • Pour the pumpkin-cream cheese mixture into the crust.
  • Add dollops of the plain cream cheese mixture over the pumpkin mixture. Cut through cream cheese and pumpkin mixtures with a skewer or a butter knife in an S-shaped pattern to get a swirled marbled design.
  • Cover the pie with foil and bake for 30 minutes. Remove the foil and continue baking for another 15 minutes. (Total baking time will be 45 minutes)
  • Let the pie cool 30 minutes at room temperature, before transferring to the fridge to chill completely. Cover the pie and let it refrigerate at least 4 hours to overnight before serving.
  • Serve the chilled pie with a dollop of whipped cream.
  • Store the leftovers, covered, in the refrigerator.