Pumpkin Cheese Swirled Pie

Ingredients

• 1 (3 ounce) package cream cheese, softened
• 1/4 cup light corn syrup
• 1/2 teaspoon vanilla extract
• 1 cup pumpkin
• 2 eggs
• 1/2 cup evaporated milk
• 1/4 cup light corn syrup
• 1/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 (9 inch) unbaked deep dish pie crust

Directions

Preheat oven to 325 degrees F (165 degrees C).

Beat the cream cheese with an electric mixer until light and fluffy. Gradually mix in 1/4 cup light corn syrup and vanilla extract, blending until smooth.

In a medium bowl, mix the pumpkin, eggs, evaporated milk, 1/4 cup light corn syrup, sugar, cinnamon, nutmeg, cloves, ginger and salt. Beat the mixture until smooth.

Place pie crust on a medium baking sheet and fill with the pumpkin mixture. Drop the cream cheese by rounded tablespoonfuls onto the pumpkin mixture. Using a knife, swirl the mixtures, creating a marbled effect.

Bake 50 to 60 minutes in the preheated oven, or until a knife inserted in the middle comes out clean. Cool on a wire rack.