This past weekend I had a Shutterfly House Party and really wanted to test out some new pie recipes on my friends (guinea pigs!). I say guinea pigs but I do have some great friends and coworkers because even as weird as some of my ideas might be, they will always try them and tell me the truth!
Pumpkin Pie is the quintessential pie of Thanksgiving and while it is nice as itself, it is also nice to change it up every now and then. I love the combination of pumpkin and cream cheese and thought this pie would be wonderful.
This pie is really good if you like cream cheese. The picture in the magazine showed more of a pumpkin base and then a cream cheese topping but mine ended up the opposite. Everyone still enjoyed this pie and my sister and I found out it was better cold than warm.
I can't wait to share with you the other 2 pies that I made! They would be great additions to your Thanksgiving table!
Pumpkin Cheesecake Swirl Pie
recipe adapted from The Food Network Magazine Pie insert, November 2011
1 Pie shell, unbaked (can be homemade or frozen)
3/4 pumpkin, pureed (not pie filling)
2/3 cup sugar, divided
1 tsp. pumpkin pie spice
12 ounces cream cheese, softened
1/3 cup sour cream
- Preheat oven to 350 degrees.
- Make a pumpkin pie filling with the pumpkin, evaporated milk, 1 egg, and half of the sugar and the pumpkin pie spice.
- In a second bowl, combine the cream cheese, sour cream, 1/3 cup of sugar, and 2 eggs.
- Stir 1/3 of the pumpkin filling into the cream cheese mixture.
- Pour the pumpkin filling into the crust and the top with the cream cheese mixture.
- Swirl together with toothpick.
- Bake for 50 to 60 minutes until center is set.