Pumpkin Cream Cheese Swirl Pie – 11-9-18

Makes 2 (9-inch) deep-dish pie

Crust:

2 cups graham cracker crumbs

1/3 cup granulated sugar

1/3 cup unsalted butter, melted

1/4 teaspoon kosher salt

Filling:

1 (15-ounce) can pumpkin

3/4 cup firmly packed light brown sugar

3/4 cup evaporated milk

2 large eggs

1 teaspoon pumpkin pie spice

1 teaspoon vanilla extract

1/2 teaspoon salt

Swirl:

2 ounces cream cheese, softened

3 tablespoons whole milk

  1. Preheat oven to 375 degrees.
  2. For crust: In a medium bowl, stir together all ingredients. Using the bottom of a measuring cup, press mixture into bottom and up sides of a 9-inch deep-dish pie plate.
  3. Bake for 10 minutes. Let cool on a wire rack. Leave oven on.
  4. For filling: In a large bowl, whisk together all ingredients until smooth. Pour into prepared crust.
  5. For swirl: In a small bowl, beat cream cheese and milk with a mixer at medium speed until smooth. Drop by heaping tablespoonfuls onto filling, and gently swirl together with a knife. Cover edges of crust with foil.
  6. Bake on bottom rack of oven for 15 minutes. Reduce oven temperature to 350 degrees, and bake until a knife inserted in center comes out clean, 50 to 60 minutes more. Let cool completely on a wire rack.