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Pumpkin Pie with Cream Cheese Swirl

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Shake up your pumpkin pie routine with this easy recipe that’s like a cross between pie and cheesecake. The swirled effect looks fancy but it’s a snap to prepare. To streamline prep, we swap out pie dough for a simple graham cracker crust. Because the pie needs to chill in the fridge before serving, you can make it entirely in advance. We hope this becomes your go-to dessert for fall.

Prep Time 25 minutes
Cook Time 40 minutes
Servings 8 to 10

Ingredients

For the crust:

  • 2 cups (7 oz./220 g) graham cracker crumbs
  • 2 Tbs. sugar
  • Pinch of kosher salt
  • 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, melted and cooled

For the filling:

  • 1 package (8 oz./250 g) cream cheese, at room temperature
  • 2 eggs
  • 1 cup (7 oz./200 g) sugar
  • 4 tsp. vanilla extract
  • 1 can (15 oz./470 g) pumpkin puree
  • 1 Tbs. pumpkin pie spice
  • 1/4 tsp. kosher salt
  • Whipped cream for serving

Directions

Preheat an oven to 325°F (165°C).

To make the crust, in a bowl, stir together the graham cracker crumbs, sugar and salt. Add the melted butter and stir until blended. Pat the crumb mixture evenly into the bottom and up the sides of a 9-inch (23-cm) pie dish. Bake until slightly firm, about 8 minutes. Transfer to a wire rack and let cool completely, about 30 minutes.

Increase the oven temperature to 400°F (200°C).

To make the filling, in the bowl of an electric mixer fitted with the flat beater, beat the cream cheese on medium-high speed until smooth, about 1 minute. Add 1 of the eggs, 1/2 cup (3 1/2 oz./100 g) of the sugar and 2 tsp. of the vanilla and beat until smooth and creamy, about 1 minute. Transfer 1/3 cup (2 3/4 oz./85 g) of the cream cheese mixture to a small bowl; set aside.

To the remaining cream cheese mixture in the mixer bowl, add the remaining egg, 1/2 cup (3 1/2 oz./100 g) sugar, 2 tsp. vanilla, pumpkin puree, pumpkin pie spice and salt. Beat on medium speed until smooth, about 30 seconds.

Pour the pumpkin puree mixture into the crust. Evenly dollop the reserved cream cheese mixture over the top, then use the tip of a sharp knife to swirl the mixtures together, creating a marbled effect.

Bake the pie for 15 minutes, then reduce the oven temperature to 350°F (180°C). Continue to bake until the crust is deep golden brown and the filling is puffed up but still slightly jiggly, 15 to 20 minutes more.

Transfer the pie to a wire rack and let cool completely, then cover and refrigerate for at least 2 hours or up to overnight. Cut into slices and serve with whipped cream. Serves 8 to 10.

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