Pumpkin Pie with Espresso Cream Cheese Swirl

Pumpkin Pie with Espresso Cream Cheese Swirl

Yossy Arefi was inspired by the classic PSL for her twist on a basic pumpkin pie recipe.

Preparation Time
20 mins
Total Time
20 mins
Calories
221 Calories

Recipe Instructions

Step 1
Preheat the oven to 425 degrees F (220 degrees C). Fit pie crust into a 9-inch pie dish and place it on a baking sheet.
Step 2
Combine pumpkin puree, condensed milk, eggs, pumpkin pie spice, and a pinch of salt in a large bowl; mix until combined. Pour into the pie crust, leaving a bit of room at the top.
Step 3
Combine cream cheese, granulated sugar, espresso powder, egg yolk, vanilla, and a pinch of salt in a medium bowl; whisk until combined and smooth.
Step 4
Dollop the cream cheese mixture over the pumpkin pie filling then use a toothpick or thin knife to swirl the cream cheese into the pumpkin.
Step 5
Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue to bake until filling is set, 35 to 40 minutes. Remove from the oven, set on a wire rack, and cool completely before serving.

Ingredients

  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 1 (14 ounce) can sweetened condensed milk
  • 2 large eggs
  • 1 (9 inch) unbaked pie crust
  • 1 (15 ounce) can pumpkin puree
  • 4 ounces cream cheese, softened
  • 1 large egg yolk
  • 2 tablespoons granulated sugar
  • 2.5 teaspoons pumpkin pie spice
  • 0.75 teaspoon instant espresso powder

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