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

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

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.