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Pumpkin Cheese Swirled Pie

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  • Yield: 8 servings
  • Prep Time:  15 minutes
  • Bake Time: 50 to 60 minutes


  • 3 ounces cream cheese softened
  • 1/4 cup Karo® Light Corn Syrup
  • 1 teaspoon pure vanilla extract
  • 1 cup canned solid pack pumpkin
  • 2 eggs
  • 1/2 cup evaporated milk
  • 1/4 cup Karo® Light Corn Syrup
  • 1/4 cup sugar
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 1 (-inch) unbaked OR frozen deep dish pie crust


  • Preheat oven to 325°F.
  • Beat cream cheese in a small bowl with mixer at medium speed until light and fluffy. Gradually beat in 1/4 cup corn syrup and vanilla.
  • Combine pumpkin, eggs, evaporated milk, remaining 1/4 cup corn syrup, sugar, pumpkin pie spice and salt in a medium bowl and blend well. Pour blended mixture into unbaked pie crust.
  • Drop tablespoonfuls of cream cheese mixture onto pumpkin filling. With knife or small spatula, swirl mixture to give swirl effect.
  • Bake 50 to 60 minutes or until a knife inserted halfway between edge and center comes out clean. Cool completely on wire rack.
  • Store pie in refrigerator. Serve with whipped cream, if desired.

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