Orange Swirl Pumpkin Pie

Dollops of citrus-infused cream cheese peek out of a pretty pumpkin pie filling. Orange-flavored whipped cream is the crowning touch.

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  • prep time 25 min
  • total time 3 hr 15 min
  • ingredients 10
  • servings 8
 

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1
can (14 oz) sweetened condensed milk
2
eggs
1
package (3 oz) cream cheese, softened
1/4
cup orange marmalade
1
can (15 oz) pumpkin (not pumpkin pie mix)
1
teaspoon pumpkin pie spice
1
cup whipping (heavy) cream
2
tablespoons orange marmalade
Orange peel curls, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Place 1 pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
  • 2 In large bowl, beat milk and eggs with electric mixer on medium speed until smooth. In medium bowl, beat cream cheese and 1/4 cup marmalade on medium speed until well blended. Add 2 tablespoons milk-egg mixture to cream cheese mixture; beat on medium speed until smooth.
  • 3 Add pumpkin and pie spice to remaining milk-egg mixture; beat on medium speed until smooth. Carefully pour into crust-lined pie plate. Drop cream cheese mixture by spoonfuls over pumpkin mixture; carefully swirl into pumpkin mixture. Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake 50 to 55 minutes or until set and knife inserted in center comes out clean. Cool completely, about 2 hours.
  • 4 In chilled medium bowl, beat whipping cream and 2 tablespoons marmalade on high speed until soft peaks form. Top pie or individual servings with whipped cream and orange peel curls.
  • 1 Heat oven to 350°F. Place 1 pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
  • 2 In large bowl, beat milk and eggs with electric mixer on medium speed until smooth. In medium bowl, beat cream cheese and 1/4 cup marmalade on medium speed until well blended. Add 2 tablespoons milk-egg mixture to cream cheese mixture; beat on medium speed until smooth.
  • 3 Add pumpkin and pie spice to remaining milk-egg mixture; beat on medium speed until smooth. Carefully pour into crust-lined pie plate. Drop cream cheese mixture by spoonfuls over pumpkin mixture; carefully swirl into pumpkin mixture. Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake 50 to 55 minutes or until set and knife inserted in center comes out clean. Cool completely, about 2 hours.
  • 4 In chilled medium bowl, beat whipping cream and 2 tablespoons marmalade on high speed until soft peaks form. Top pie or individual servings with whipped cream and orange peel curls.

EXPERT TIPS

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Expert Tips

Make this pretty pie up to 24 hours ahead of time. Keep it refrigerated until serving.

Beat the whipping cream up to 2 hours ahead of time and store in the refrigerator until serving.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
490
(
Calories from Fat
230),
% Daily Value
Total Fat
26g
26%
(Saturated Fat
14g,
14%
Trans Fat
1/2g
1/2%
),
Cholesterol
120mg
120%;
Sodium
240mg
240%;
Total Carbohydrate
56g
56%
(Dietary Fiber
2g
2%
  Sugars
38g
38%
),
Protein
8g
8%
;
% Daily Value*:
Vitamin A
180%;
Vitamin C
4%;
Calcium
20%;
Iron
6%;
Exchanges:
2 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.