Pumpkin Cream Cheese Pie with a Honey Cream Cheese Swirl
Canned pumpkin, evaporated milk and pumpkin pie spice baked in a deep dish crust with a honey-sweetened cream cheese swirl on top. Like pumpkin pie with a little cheesecake in every bite.
Servings: 6 slices
Calories: 509kcal
Ingredients
- 1 unbaked deep dish pie crust
- 4 ounces cream cheese, softened softened (half of an 8-ounce block)
- 1/2 cup honey
- 1/2 tsp vanilla extract
- 1 cup canned pumpkin
- 1/2 cup evaporated milk
- 2 large eggs
- 1/4 cup granulated sugar
- 2 tsp pumpkin pie spice
Instructions
- Beat cream cheese and 1/4 cup of honey in a mixing bowl until smooth and creamy. Put this in another bowl and set it aside.4 ounces cream cheese, softened, 1/2 cup honey
- In the same mixing bowl just used place pumpkin, milk, eggs, remaining honey, vanilla, sugar, and pumpkin pie spice. Mix until blended well.1/2 tsp vanilla extract, 1 cup canned pumpkin, 1/2 cup evaporated milk, 2 large eggs, 1/4 cup granulated sugar, 2 tsp pumpkin pie spice
- Pour the pumpkin pie filling into the unbaked pie shell.1 unbaked deep dish pie crust
- Drop the cream cheese mixture in dollops over the pumpkin mixture. Swirl lightly with a butter knife.
- Bake at 325 for 50-60 mins or until a knife inserted in the center comes out clean.
Video
Notes
Store leftovers covered in the fridge for up to 4 days. To freeze, double-wrap in plastic wrap and foil for up to 3 months and thaw overnight in the fridge.
Use canned pumpkin puree, not pumpkin pie filling. No pumpkin pie spice? Use 1 teaspoon cinnamon plus 1/4 teaspoon each of nutmeg, ginger and cloves.
Nutrition
Calories: 509kcal