Marbled Pumpkin and Cream Cheese Pie

Marbled Pumpkin and Cream Cheese Pie


8 people made this

About this recipe: Cream cheese is swirled with a spiced pumpkin filling, lending a modern twist to the classic spiced pumpkin pie. Serve this pie with a dollop of whipped cream for dessert or afternoon tea.


Makes: 8 

  • 85g cream cheese, softened
  • 4 tablespoons golden syrup
  • 1/2 teaspoon vanilla extract
  • 250g pumpkin puree
  • 2 eggs
  • 125ml evaporated milk
  • 175g golden syrup, divided
  • 4 tablespoons caster sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 (23cm) unbaked deep shortcrust pastry case

Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

  1. Preheat oven to 170 C / Gas 3.
  2. In a small bowl, whip the cream cheese. Gradually mix in 4 tablespoons golden syrup and vanilla extract, blending until smooth.
  3. In a medium bowl, mix the pumpkin, eggs, evaporated milk, remaining golden syrup, sugar, cinnamon, nutmeg, cloves, ginger and salt. Beat the mixture until smooth.
  4. Place pastry case on a medium baking tray and fill with the pumpkin mixture. Drop the cream cheese by rounded tablespoonfuls onto the pumpkin mixture. Using a knife, swirl the mixtures, creating a marbled effect.
  5. Bake 50 to 60 minutes in the preheated oven or until a knife inserted in the middle comes out clean. Cool on a wire rack.

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