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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