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Orange Cream Cheese Swirl Pumpkin Pie

(4)

1 reviews

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

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

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

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 490
Calories from Fat: 230

% Daily Value

Total Fat: 26g; 40%
Saturated Fat 14g 69% Trans Fat 1/2g
Cholesterol: 120mg; 39%
Sodium: 240mg; 10%
Total Carbohydrate: 56g; 19%
Dietary Fiber 2g 8% Sugars 38g
Protein: 8g

% Daily Value*:

Vitamin A: 180%; 180%
Vitamin C: 4%; 4%
Calcium: 20%; 20%
Iron: 6%; 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 Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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