PUMPKIN CREAM CHEESE SWIRL PIE
Pumpkin pie and cheesecake come together in this beautiful swirled holiday dessert.
Provided by Danelle
Categories Thanksgiving
Time 1h5m
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees. Place pie crust in a 9-inch glass pie plate and flute the edges. Bake for 6-8 minutes or until light golden brown. Reduce oven temperature to 375 degrees.
- In large bowl, beat sugar, flour and cream cheese with electric mixer on low speed until smooth; reserve 1/2 cup of cream cheese mixture in a small bowl. Add vanilla, cinnamon, nutmeg, ginger, cloves, eggs and pumpkin to cream cheese mixture. Beat on medium speed until smooth. Pour into crust.
- Stir cream into reserved cream cheese mixture. Spoon over pumpkin mixture. Cut through cream cheese and pumpkin mixtures with knife to create a marbled design.
- Bake for 35 to 45 minutes or until pie is set. Cool 30 minutes. Cover and refrigerate at least 4 hours before serving. Store leftovers in refrigerator.
Nutrition Facts : Calories 383 calories, Carbohydrate 42 grams carbohydrates, Cholesterol 111 milligrams cholesterol, Fat 21 grams fat, Fiber 1 grams fiber, Protein 7 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 240 milligrams sodium, Sugar 28 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
PUMPKIN-BROWNIE SWIRL PIE
Provided by Food Network Kitchen
Categories dessert
Time 1h55m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Butter the bottom and side of a 91/2-inch deep-dish pie plate. Make the brownie filling: Heat the butter, chocolate chips and brown sugar in a medium saucepan over medium heat, whisking occasionally, until the butter and chocolate are melted. Remove from the heat. Whisk in the eggs, one at a time, then the vanilla, whisking until smooth. Whisk in the flour, cocoa powder, baking powder and salt until combined.
- Pour about one-third of the brownie batter into the prepared pie plate; set aside the remaining batter. Bake until just starting to set and the top is shiny, about 20 minutes.
- Meanwhile, make the pumpkin filling: Combine the pumpkin puree, heavy cream, egg, granulated sugar, flour, pumpkin pie spice and salt in a medium bowl; whisk until smooth.
- Pour the pumpkin filling over the warm brownie layer. Stir 1 tablespoon water into the remaining brownie batter, then spoon the batter (in about 6 scoops) onto the pumpkin filling. Use the back of the spoon to pull the brownie batter into the pumpkin filling and create a swirled pattern. Bake until the pie is set, 40 to 45 minutes. Transfer to a rack and let cool completely. Serve with vanilla ice cream.
PUMPKIN SWIRL PIE
Make and share this Pumpkin Swirl Pie recipe from Food.com.
Provided by Zaney1
Categories Pie
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Prepare pie crust for filled one-crust pie using 9-inch pie pan.
- Flute edge.
- Heat oven to 325F.
- In small bowl with mixer at medium speed, beat cream cheese until light and fluffy.
- Gradually beat in half the corn syrup and vanilla until smooth.
- Spread evenly over bottom of pie crust-lined pan.
- In same bowl combine pumpkin, eggs, remaining corn syrup, evaporated milk, sugar, pumpkin pie spice and salt; beat until smooth.
- Carefully pour over cream cheese mixture in pie shell.
- With knife or small spatula, swirl mixture to give marbled effect.
- Bake at 325F for 45 to 50 minutes or until knife inserted halfway between edge and center comes out clean.
- Cool completely on wire rack.
- Store in refrigerator.
Nutrition Facts : Calories 337.2, Fat 19.8, SaturatedFat 9.2, Cholesterol 88.6, Sodium 308.4, Carbohydrate 34.9, Fiber 0.9, Sugar 11.8, Protein 6.3
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PUMPKIN SWIRL SLAB PIE - A BEAUTIFUL MESS
From abeautifulmess.com
5/5 (2)Category DessertCuisine AmericanEstimated Reading Time 3 mins
- To make the crust, first stir together the flour, sugar, and salt in a large bowl. Add the cubes of cold butter and mix together until the mixture resembles tiny pebbles or large grains of sand. I like to use my (clean) hands to blend, but a pastry blender works well too. Then add 1/2 cup cold water. Mix together and try to form a dough ball. If the mixture is too crumbly, add another tablespoon or two of cold water. Just enough so the dough comes together. Then wrap in plastic wrap and refrigerate for at least a couple hours or overnight. When you're ready to make the pie, roll the dough out to fit your 12x17 jelly roll pan. There should be a good amount of extra dough that you can trim off and roll out to make little pumpkins, acorns, leaves, or letters to decorate the pie with (see photo).
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- In a bowl, beat together the pumpkin filling until mostly smooth. Same with the cream cheese filling (in a separate bowl).
- Once your crust as been partially baked, add the pie filling. Then add dollops of the cream cheese filling all over. Use the bottom of a spoon or fork to gently swirl the dollops of cream cheese throughout. Bake (still at 375°F) for 35-40 minutes.
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- Preheat the oven to 350°. On a lightly floured surface, roll out the dough to a 13-inch round a scant 1/4 inch thick. Fit the dough into a 9-inch glass pie plate. Trim the edge to 3/4 inch; fold the dough under itself and crimp decoratively. Refrigerate the pie shell for 10 minutes.
- Line the pie shell with foil and fill with pie weights or dried beans. Bake in the center of the oven until nearly set, about 25 minutes. Remove the foil and weights and bake until the crust is pale golden, about 10 minutes longer. Let cool slightly.
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