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    You are here: Home / Desserts / Pumpkin Cream Cheese Swirl Pie

    Pumpkin Cream Cheese Swirl Pie

    November 3, 2017 by Danelle 3 Comments

    Jump to recipe

    PUMPKIN CREAM CHEESE SWIRL PIE — Pumpkin pie and cheesecake come together in this beautiful swirled holiday dessert.


    Pumpkin Cream Cheese Swirl Pie

    I’m a huge pumpkin pie fan, so I’m always looking for new ways to make traditional pumpkin pie. And this Pumpkin Cream Cheese Swirl Pie is one of my favorites!

    Imagine a cross between a pumpkin pie and a cheesecake, and that pretty much sums up this pie. It’s like getting two desserts in one!

    And I just love how pretty this pie is. It’s sure to get a lot of compliments (for the taste and the appearance) at your holiday gathering.

    Thanks to the cheesecake swirl, this pie even goes over well with people who don’t like traditional pumpkin pie, like my husband.

    He loves cheesecake though, so this dessert was hard for him to resist.

    Besides looking fabulous and tasting delicious, this pie is also easy to make. Especially if you use refrigerated pie crust dough. That’s what I do, and nobody ever knows the difference.

    Pumpkin Cream Cheese Swirl Pie

    Just be sure on the first baking of your crust to use pie weights (or rice or beans) so the crust won’t slide right down the side of your baking dish. Don’t forget to line your crust with parchment paper first!

    It’s also helpful to line the edge of your crust with foil during baking, or use a pie crust shield, so the edges don’t burn.

    This is such a beautiful pie, with it’s pumpkin and cream cheese swirl design, I’m planning to serve it for Thanksgiving in place of the usual pumpkin pie.

    And yes, even with the cream cheese swirl, I like to top mine with a dollop of homemade whipped cream!


    Be sure to save this Pumpkin Cream Cheese Swirl Pie recipe to your favorite Pinterest board for later.


    Pumpkin Cream Cheese Swirl Pie


    Here’s what you’ll need to make Pumpkin Cream Cheese Swirl Pie


    • Refrigerated pie crust
    • Sugar
    • Flour
    • Cream cheese
    • Vanilla
    • Spices: cinnamon, nutmeg, ginger, cloves
    • Eggs
    • Canned pumpkin
    • Cream
    Continue to Content
    Pumpkin Cream Cheese Swirl Pie

    Pumpkin Cream Cheese Swirl Pie

    Yield: 8 servings
    Prep Time: 20 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour 5 minutes

    Pumpkin pie and cheesecake come together in this beautiful swirled holiday dessert.

    Ingredients

    • 1 refrigerated pie crust
    • 1 cup sugar
    • 3 tablespoons flour
    • 11 ounces cream cheese, divided
    • 1/2 teaspoon vanilla
    • 1 1/2 teaspoons cinnamon
    • 1/4 teaspoon nutmeg
    • 1/4 teaspoon ginger
    • 1/8 teaspoon cloves
    • 3 eggs
    • 1 (15 oz.) can pumpkin
    • 1 tablespoon cream

    Instructions

    1. 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.
    2. 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.
    3. 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.
    4. 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.

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    Nutrition Information:
    Yield: 8 Serving Size: 1
    Amount Per Serving: Calories: 383Total Fat: 21gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 111mgSodium: 240mgCarbohydrates: 42gFiber: 1gSugar: 28gProtein: 7g

    Did you make this recipe?

    Please leave a comment, or tag @LetsDish on Instagram.

    © Danelle
    Cuisine: American / Category: Thanksgiving

     

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    Who Dished It Up First: Adapted from Betty Crocker

    Reader Interactions

    Comments

    1. Denise

      November 24, 2019 at 2:04 pm

      Can I make this ahead & freeze it?

      Reply
    2. Marti

      November 26, 2020 at 3:19 pm

      I made this pie for Thanksgiving dinner. It is fantastic! Just the right amount of spice without being overbearing. The flavor combination of the pumpkin with the cream cheese swirl is very tasty. This one’s a keeper!

      Reply
    3. Patricia Nemeth

      February 25, 2021 at 4:40 pm

      I chose your recipe and made it tonite because I don’t like adding other ingredients like corn syrup listed in others recipes.
      Ever since I added the cream cheese swirl, I don’t want pumpkin pie any other way. It’s like an open pumpkin cheese danish.
      With that being said, the only concern I noticed is that cream cheese mixture that was very tight. I added a bit of milk to loosen it up a bit and everything ended deliciously.
      Going to try the Kentucky Derby pie, aka chocolate chip cookie pie!

      Reply

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