Marbled Pumpkin and Cream Cheese Pie

    Marbled Pumpkin and Cream Cheese Pie

    (11)
    2saves
    1hr15min


    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.

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (11)

    Reviews in English (11)

    by
    16

    Great recipe that is quick and easy to put together. Be careful not to add in the light corn syrup twice however...writing the recipe with a 1/4 cup of syrup in each part would be easier. Tastes great though and a nice addition to our Thanksgiving meal!  -  22 Nov 2001  (Review from Allrecipes US | Canada)

    by
    10

    Excellent. Traditional with a extra bonus of swirled cream cheese. My family loved it. I will definately keep this in my favorite file.  -  23 Dec 2005  (Review from Allrecipes US | Canada)

    by
    2

    Fantastic! I agree with the previous reviewers - because of the way the recipe is written, it's easy to make a mistake with the corn syrup, and add too much to the cream cheese mixture. But if you follow the directions carefully, you will end up with a fabulous, fluffy pumpkin pie, enhanced with chunks of sweetened cream cheese. One other note - I used homemade pie crust, and only needed a regular 9-inch pie plate. The recipe calls for a deep dish crust, which seems a little excessive for the amount of filling.  -  16 Oct 2016  (Review from Allrecipes US | Canada)

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