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This Pumpkin Cheesecake Swirl Pie is a fun mix of creamy cheesecake and spiced pumpkin filling, all nestled in a flaky crust. It’s festive and great for any special occasion!

I love how easy it is to make—just swirl the two mixtures together and bake. Plus, if you like pumpkin spice, you’re in for a treat! Slice and serve with whipped cream for a warm, cozy dessert. 🎃

Key Ingredients & Substitutions

Pumpkin Puree: Canned pumpkin puree is super convenient and ensures consistent flavor. If you prefer, you can use homemade puree from roasted pumpkin. Just make sure it’s pure pumpkin without added spices or sugars!

Spices: The mix of cinnamon, ginger, nutmeg, and cloves gives a warm, cozy taste typical of fall. Feel free to adjust these based on your preference. Allspice can also be a great addition!

Evaporated Milk: I love using evaporated milk for its creaminess, but heavy cream or half-and-half works too. For a lighter option, use any plant-based milk, like almond or soy, just ensure it’s unsweetened.

Cream Cheese: Full-fat cream cheese is my go-to for the cheesecake layer. If you want a lighter version, use reduced-fat cream cheese, but avoid fat-free for best results.

How Do I Get the Perfect Swirl in My Pie?

Creating a beautiful swirl in your Pumpkin Cheesecake Swirl Pie can be tricky! Here’s how to do it right:

• Pour the pumpkin layer first into the crust, filling it about three-quarters full. This gives a good base.
• Then, drop spoonfuls of the cheesecake mix on top in random spots.
• Use a knife or skewer to gently swirl the mixtures together. Start from the center and work your way out, but just a few times! You want to see distinct pumpkin and cheesecake sections.
• Don’t over-mix! The goal is to keep that marbled look.

Have fun with the swirls, and remember, imperfections add charm! Happy baking!

How to Make a Delicious Pumpkin Cheesecake Swirl Pie

Ingredients You’ll Need:

For the Crust:

• 1 9-inch unbaked pie crust (store-bought or homemade)

For the Pumpkin Layer:

• 1 cup canned pumpkin puree
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1/2 cup evaporated milk (or heavy cream)

For the Cheesecake Layer:

• 8 oz cream cheese, softened
• 1/3 cup granulated sugar
• 1 large egg
• 1/2 teaspoon vanilla extract

How Much Time Will You Need?

This scrumptious pie takes approximately 15 minutes to prepare and about 50-60 minutes to bake. After baking, let it cool to room temperature, then refrigerate for at least 4 hours or overnight. Total time from start to finish is about 5 hours (including chilling time).

Step-by-Step Instructions:

1. Preheat Your Oven:

Start by preheating your oven to 350°F (175°C). This sets the stage for baking your delicious pie!

2. Prepare the Pie Crust:

Take your 9-inch pie crust and place it into a pie plate. Make sure to press it firmly into the bottom and up the sides. It should fit snugly. Set it aside for now.

3. Make the Pumpkin Layer:

In a medium bowl, mix together the canned pumpkin puree, granulated sugar, ground cinnamon, ground ginger, ground nutmeg, ground cloves, eggs, and evaporated milk. Stir well until everything is smooth and combined.

4. Make the Cheesecake Layer:

In another bowl, beat the softened cream cheese with sugar until it’s creamy and smooth. Then, add in the egg and vanilla extract and mix until fully combined.

5. Assemble the Pie:

Pour the pumpkin mixture into your prepared pie crust, spreading it evenly. Next, drop spoonfuls of the cheesecake mixture over the pumpkin layer.

6. Swirl It Together:

Now, take a knife or a skewer and gently swirl the two mixtures together. Be careful not to over-mix—just a few gentle swirls will create a beautiful marbled effect.

7. Bake the Pie:

Place the pie in your preheated oven and bake for 50-60 minutes. The center should be nearly set, with just a slight jiggle when you gently shake the pie.

8. Cool and Chill:

Once baked, remove the pie from the oven and let it cool to room temperature. After that, refrigerate it for at least 4 hours, or overnight, to allow it to fully set.

9. Serve and Enjoy:

When ready to serve, slice the pie and enjoy it chilled! You can add whipped cream on top for an extra treat.

Relish the delightful pumpkin-spiced flavor perfectly matched with creamy cheesecake swirls in every bite!

Can I Use Fresh Pumpkin Instead of Canned?

Absolutely! If you prefer using fresh pumpkin, roast a small sugar pumpkin until tender, then puree it until smooth. Just make sure it’s completely cooled before using it in the recipe.

How Do I Store Leftover Pie?

To keep your pie fresh, cover it tightly with plastic wrap or store it in an airtight container in the fridge. It will stay good for about 3 to 5 days.

Can I Freeze This Pie?

Yes, you can freeze pumpkin cheesecake swirl pie! Wrap it tightly in plastic wrap, then aluminum foil. It can be frozen for up to 2 months. To serve, thaw overnight in the fridge before enjoying.

Can I Make This Pie Gluten-Free?

Yes! Simply use a gluten-free pie crust. You can find pre-made gluten-free options at most grocery stores or make your own using almond flour or gluten-free flour blends!