Marbled pumpkin and cream cheese pie
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
- Preheat oven to 170 C / Gas 3.
- In a small bowl, whip the cream cheese. Gradually mix in 4 tablespoons golden syrup and vanilla extract, blending until smooth.
- 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.
- 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.
- 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:
(13)
Reviews in English (10)
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)
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)
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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