Happy Day-After-National-Pumpkin-Day, everyone! {And welcome to the 31 Days of Halloween, Day #24! If you missed any of the previous days, click here!}
If you follow this blog at all, you know I don’t usually do pies. They are normally time consuming and kind of a pain in the neck, and I can’t make a pie crust to save my life. But when I was asked to be a part of Wayfair’s 2nd Annual Battle of the Pies, I jumped in with both feet, because I have been absolutely dying for a pumpkin pie.
I realize I probably should have posted this yesterday, but… I didn’t. So there. If you’re that worried about it, go ahead and pretend I did. Whatever gets you to sleep at night.
Of course, me being me, I can’t make a regular ol’ pumpkin pie, I need to fancy it up a little bit. So I decided to mess around with the traditional recipe a little and add in some cheesecake-y goodness.
Oh yeah, I went there.
So I present to you: Cheesecake Swirl Pumpkin Pie.
Holy moly me. So, so good.
I love it because it looks really fancy, so you can dazzle your guests with your pie-making prowess. But really, it’s hardly any more difficult than a traditional pumpkin pie, which, let’s face it, is pretty much one of the easiest things ever.
All you have to do is make the pumpkin filling {canned pumpkin, evaporated milk, an egg, vanilla bean paste and some sugar and spices} and a cheesecake mixture {cream cheese, sour cream, sugar, some more vanilla bean paste and an egg}. Mix a little of the cheesecake mixture into the pumpkin and pour that into your crust.
And here’s where I make things even easier: I use store-bought pie crust.
I know that pie traditionalists out there are going to rage and moan about the fact that store-bought pie crust is nowhere near as good as homemade, but I will tell you something. It is a damn lot better than MY homemade pie crust, because as previously mentioned, pie crust is not my friend. The pie crusts I have made in the past are beyond words horrifying. So for me, this is a great shortcut and makes things a million times easier. {Bonus: no rolling pin needed!} But if you can rock a homemade pie crust, then knock yourself out.
Anyway, once you have your pie crust in your pie pan, pour in your pumpkin mixture, plop a few dollops of the remaining cheesecake mixture on top and use a knife, skewer or offset spatula to swirl it all together. Then just bake it up and prepare yourself for everyone to be amazed at your baking skills.
If your pie cracks when it’s baking, don’t panic. Cheesecake has a tendency to crack. Look at mine. It has a big ol’ crack right down the middle, but who cares? I just look at it as a guideline of where to cut, that’s all. Or where to put the whipped cream.
Cheesecake Swirl Pumpkin Pie
Ingredients
- 1 9- inch pie crust either store-bought or homemade
For the pumpkin filling
- 3/4 c canned pumpkin
- 1/4 c evaporated milk
- 1 egg
- 1 tsp vanilla bean paste see notes
- 1/2 Tbsp maple syrup
- 1/3 cup sugar
- 1 tsp pumpkin pie spice
For the cheesecake filling
- 8 oz cream cheese softened
- 1/4 c sour cream
- 1/4 c sugar
- 1 egg
- 1 tsp vanilla bean paste see notes
Instructions
- 1. Preheat oven to 350 degrees. Place pie crust into a 9-inch pie plate and crimp edges. Prick the bottom of the crust with a fork. Line with foil and fill with rice or dried beans and bake until edges are golden, about 15 minutes. Remove foil and rice or beans and bake 5 more minutes. Let cool.
- 2. In a medium bowl, whisk together pumpkin, evaporated milk, sugar, egg, vanilla bean paste, maple syrup, sugar and pumpkin pie spice. Set aside.
- 3. In separate bowl, beat cream cheese until smooth and then add sour cream, sugar, egg and vanilla bean paste and beat until creamy.
- 4. Mix approximately one cup of the cream cheese mixture into the pumpkin mixture. Pour pumpkin filling into the crust, then dollop on remaining cream cheese mixture (see notes). Swirl together with a knife or skewer. Bake for 45-50 minutes, or until set.
Notes
1. Vanilla bean paste can be found in the baking aisle next to regular vanilla extract. I highly recommend using it, as it gives your baked goods a much richer vanilla flavor, but if you can't find it, you can substitute pure vanilla extract.
2. Depending on the size of your pie plate, you may have excess pumpkin or cheesecake filling. When you pour in your pumpkin filling, be sure to leave enough room on top to add the cheesecake mixture.
And if you like this pie, be sure to comment below or share it on social media — the pie recipe with the most comments and shares wins! And I love winning!
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This looks amazing and so easy to make. My family loves pies and I love to bake so I will be pinning this great recipe for the holidays. I would love it if you would share at a link party I am co-hosting. I hope to see you there. Have a great week.
This sounds great for the holidays – pinning to try! 🙂 #WayfairHomemakers