Pumpkin Pie with Espresso Cream Cheese Swirl
Description
Yossy Arefi was inspired by the classic PSL for her twist on a basic pumpkin pie recipe.
Ingredients
•
1 (9 inch) unbaked pie crust
•
1 (15 ounce) can pumpkin puree
•
1 (14 ounce) can sweetened condensed milk
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2 large eggs
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2 1/2 teaspoons pumpkin pie spice
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1 pinch salt
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4 ounces cream cheese, softened
•
2 tablespoons granulated sugar
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3/4 teaspoon instant espresso powder
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1 large egg yolk
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1 teaspoon vanilla extract
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1 pinch salt
Directions
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.
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.
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.
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.
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.