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Pumpkin Swirl Pie
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 235
% Daily Value**
Total Fat 8g
12%
Saturated Fat 4g
7%
Unsaturated Fat 1g
Cholesterol 89mg
30%
Sodium 273mg
11%
Total Carbohydrate 37g
12%
Dietary Fiber 0g
1%
Sugars 25g
Protein 6g
Vitamin A  27%Vitamin C  3%
Calcium  12%Iron  3%
Potassium  6%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Pumpkin Swirl Pie

Date Added: May 26, 2020

Ingredients:

1 Teaspoon Vanilla or more; if desired
1/4 Teaspoon Salt pepper to taste
1 1/2 Teaspoons Pumpkin Pie Spice or cinnamon
1/2 Cup Evaporated Milk 13 oz. can
1 Cup Pumpkin peeled and chopped
2 Eggs room temp
1/4 Cup Sugar unrefined
1/2 Cup Corn Syrup light
8 Ounces Cream Cheese softened
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Directions:

1. Prepare pie crust for filled one-crust pie using 9-inch pie pan.

2. Flute edge. Heat oven to 325F In small bowl with mixer at medium speed, beat cream cheese until light and fluffy.

3. Gradually beat in half the corn syrup and vanilla until smooth.

4. Spread evenly over bottom of pie crust-lined pan.

5. In same bowl combine pumpkin, eggs, remaining corn syrup, evaporated milk, sugar, pumpkin pie spice and salt; beat until smooth.

6. Carefully pour over cream cheese mixture in pie shell.

7. With knife or small spatula, swirl mixture to give marbled effect.

8. Bake at 325F for 45 to 50 minutes or until knife inserted halfway between edge and center comes out clean.

9. Cool completely on wire rack. Store in refrigerator.

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Dietary Notes:
This recipe is high in Vitamin A with 27% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Milk, Cheese, Corn, Natural Sweeteners allergies.
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