Pumpkin Pie with Espresso Cream Cheese Swirl
Recipe by Yossy Arefi from allrecipes.com
Dessert 1 Hr. 10 Mins.
Ingredients
8
8 servings
- •1 (9 inch) unbaked pie crust
- •1 (15 ounce) can pumpkin puree
- •1 (14 ounce) can sweetened condensed milk
- •2 large eggs
- •2.5 teaspoons pumpkin pie spice
- •1 pinch salt
- •4 ounces cream cheese, softened
- •2 tablespoons granulated sugar
- •0.75 teaspoon instant espresso powder
- •1 large egg yolk
- •1 teaspoon vanilla extract
- •1 pinch salt
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Fit pie crust into a 9-inch pie dish and place it on a baking sheet.
- Combine pumpkin puree, condensed milk, eggs, pumpkin pie spice, and a pinch of salt in a large bowl; mix until combined. Pour into the pie crust, leaving a bit of room at the top.
- Combine cream cheese, granulated sugar, espresso powder, egg yolk, vanilla, and a pinch of salt in a medium bowl; whisk until combined and smooth.
- Dollop the cream cheese mixture over the pumpkin pie filling then use a toothpick or thin knife to swirl the cream cheese into the pumpkin.
- Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue to bake until filling is set, 35 to 40 minutes. Remove from the oven, set on a wire rack, and cool completely before serving.
Nutritional Facts
Per 8 servings
- Calories: 221
- Carbohydrate: 19g
- Fat: 14g
- Fiber: 3g
- Protein: 5g
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