Pumpkin Cream Swirl Pie

(from cokerlj’s recipe box)

Source: Grocery store flyer

Categories: Pies, Thanksgiving


  • 1 9-inch unbaked pie crust
  • 8 ounce package cream cheese at room temp
  • 6 tablespoons sour cream
  • 1/2 cup sugar
  • 2 large eggs
  • 1 cup canned pumpkin
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves


  1. Press pie dough into 9 inch pie plate and up sides. Refrigerate 30 minutes.

  2. Preheat oven to 375 degrees. Prick dough with fork and bake 10 minutes, or until light brown. Allow to cool on rack. Do not turn the oven off while you prepare filling.

  3. Beat cream cheese and sour cream together in a large bowl. Gradually add sugar and beat until blended.

  4. Add eggs one at a time, beating just to blend after each addition. Transfer 1/3 of this mixture to a small bowl.

  5. Add pumpkin and spices into mixture left in the large bowl. Beat until blended.

  6. Spread pumpkin filling into pie crust.

  7. Drop reserved 1/3 cup cream cheese mixture by spoonfuls over pumpkin filling. Using tip of a small sharp knife, gently swirl cheese mixture into pumpkin mixture in decorative pattern.

  8. Bake pie for 30 minutes or until filling is firm in center. Cool pie on rack. Cover and chill.

  9. You can serve with a dollop of cool whip if desired.

Email to a friend | Print this recipe | Back