This riff on the Thanksgiving favorite combines a traditional pumpkin pie filling with swirls of sweetened cream cheese.
This easy pie recipe will just anyone at your table this holiday.
Peel off the top sheet and invert the dough into a 9-inch pie pan.
Press the dough into the bottom and up the sides of the pan.
Fold under the excess dough and flute, or trim with scissors and crimp (see Tip).
Refrigerate the crust while you prepare the filling.
Whisk cream cheese, milk, confectioners' sugar and vanilla in a small bowl until smooth.
Pour the pumpkin mixture into the prepared crust.
Dollop spoonfuls of the cream cheese mixture onto the filling, spacing them evenly.
Draw the tip of a skewer or a knife through both mixtures to create a swirled design.
Bake the pie for 30 minutes.
Cool completely on a wire rack, about 3 hours, before slicing.
Tip
Give your pie a pretty rim!
Use scissors to trim the edge of the crust.
To make ahead
Refrigerate, loosely covered, for up to 2 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
