Cheese Swirl Pumpkin Pie

Swirly Pumpkin Pie?...why yes.  It sounds lovely...

Well now that we're all in the thick of Thanksgiving prep I thought it be good to share this with y'all.  I make this baby every year....I absolutely love it. I first made it a few years back because I was looking for a little twist on regular pumpkin pie.  I've always felt that pumpkin pie needed a little more body...and the cream cheese in this baby give it just that plus it makes it so pretty too!  If your feeling adventurous or just want a little something extra in your pumpkin pie give it a whirl. You'll love it. It's a thanksgiving staple at my house. :D

Ingredients:

1 9oz (extra servings) ready made Graham cracker crust

(You can also use two regular size 6oz crusts if don't find the "extra servings" crust or you can make yours from scratch...whatevs...I like to use the store bought...it's cheap and cheerful...less mess :D)

3 8oz packages of cream cheese (softened)

1 cup sugar (divided use)

1 teaspoon of vanilla extract (use real vanilla extract..not "imitation"...yes it makes a difference)

3 large eggs 1 cup canned pumpkin (not canned pumpkin pie mix)

2 teaspoons pumpkin pie spice

Directions:
1. Make sure all your ingredients come to room temperature before mixing them.  This will prevent the filling from becoming lumpy. nobody

2. In a large bowl mix on medium speed with electric mixer the cream cheese, 3/4 cup of sugar, and the vanilla until well blended.

3. Add one egg at a time, mixing the batter in between each egg just until blended.

4. Once blended separate 1 and 1/2 cups batter and set aside in a small bowl.

5. Add to the remaining batter the canned pumpkin, 1/4 cup of sugar, and pumpkin pie spice and stir to combine ingredients.

6. Pour pumpkin mixture into crust(s) (if using two divide the batter equally among both)

7.Dollop cream cheese mixture on top of pumpkin batter in several places on pie.

8. To create the swirl effect you can use a toothpick or butter knife.  Drag the knife without disturbing the crust across the pie from left to right and right to left alternating with each line.

9. Bake for about 50-55 minutes (40-45 minutes for two regular size pies) at 325degrees Fahrenheit.  The center will be a little jiggly when you take it out of the oven.

10. Cool pie completely on a wire rack and then refrigerate for at least four hours but over night would be best. Serve with some Cool Whip ;) and enjoy your sweet creation. Happy Baking! :)

Here they are fresh out of the oven.  Ready for Thanksgiving :D