Sunday, November 11, 2012

Charmed Cream Cheese Swirl Pumpkin Pie


By Ellery Adams

 Yes, this is the second pumpkin pie recipe from me this month, but I love all versions of pumpkin pie, so I couldn't resist giving you another. This one has fewer steps than the Gingersnap Meringue Pumpkin Pie I posted last week, but it's just as delicious. Plus, I know Ella Mae Le Faye will be making this pie throughout the holiday season in her Charmed Pie Shoppe. As an aside, I am very thankful for the wonderful and loyal readers who take the time to stop by Mystery Lovers' Kitchen. Enjoy!


Charmed Cream Cheese Swirl Pumpkin Pie

Ingredients

Graham Cracker Crust:

1 ½ cups finely crushed graham crackers
2 tablespoons sugar
6 tablespoons melted butter

Filling:

6 ounces cream cheese, left at room temperature until softened (as my trusty sous chef pointed out, we should have let ours soften more. Our dollops were very hard to swirl later on!) 
1 beaten egg yolk
3 tablespoons honey
1 teaspoon pure vanilla extract
1 cup canned pumpkin
1 5-ounce can evaporated milk
2 beaten eggs
1/3 cup brown sugar
1 teaspoon pumpkin pie spice

Preheat oven to 375. Prepare graham cracker crust by crushing crackers in bowl or using the pulse button on your food processor. Add sugar and melted butter. Press crumb mixture into 9-inch pie pan and bake for 8 minutes.

Filling: In a medium bowl, blend pumpkin, evaporated milk, eggs, brown sugar, and pumpkin pie spice. Pour filling into prepared graham cracker crust. In another bowl, beat cream cheese, egg yolk, honey, and vanilla extract with an electric mixer until mixture is smooth. Drop dollops of cream cheese mixture over pumpkin filling. Using a knife, pull the cream cheese through until you’ve created a swirl pattern.

Bake pie for 50-55 minutes or until a knife inserted in the center comes out clean. Cool and chill for 2-4 hours before serving.

Just a reminder that my new book in the Books By the Bay series, WRITTEN IN STONE, is now available! Thanks for supporting cozy mysteries! 

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When Munin Cooper, known as the Witch of Oyster Bay, warns Olivia Limoges that death is coming, neither of them realize that it is the older woman herself who will soon be found dead. And Olivia’s instincts tell her that something—or someone—more sinister than a mystical force is at play… Olivia has a lot on her plate preparing for the Coastal Carolina Food Festival…

4 comments:

  1. What a pretty pie, Ellery. Cream cheese makes everything better and the addition of honey for sweetness is a nice idea, too.

    Happy Thanksgiving to you and your family, especially your adorable sous chef!

    ~ Cleo

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  2. Lovely, Ellery. As always, your magical helper is adorable. I love pumpkin pie!!
    Avery aka Daryl

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  3. I know, wouldn't we all love to have such an adorable helper??

    I'm kind of stuck in a rut with my pumpkin pie, which features maple syrup (a good rut!), but this sounds like a recipe worth deviating for!

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  4. Ellery, thanks to you and your sous chef, I now have my Thanksgiving dessert. We try a different pie every year and this year, this one is the winner! Woohoo!

    ~ Krista

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