Cream Cheese Swirl Pumpkin Pie
 
Prep time
Cook time
Total time
 
Author:
Serves: 10
Ingredients
Crust
  • 4 oz/115 grams gingersnap cookies
  • 3 oz/ 85 grams/ about 5 sheets graham crackers (or digestive biscuits)
  • 4 tablespoons/ 55 grams butter, melted
Cream Cheese Batter
  • 4 ounces/115 grams softened cream cheese
  • 3 tablespoons/ 40 grams sugar
  • 1 egg yolk (don't throw out the white, you'll need it later)
Pumpkin Batter
  • 1 egg
  • 1 egg white (see I told you you'd use it)
  • 1¼ cups/300 grams pumpkin puree (you can use a whole 15 oz can if you really want to, but your pie will be VERY full)
  • ¼ cup/ 50 grams sugar
  • ¼ cup/ 50 grams brown sugar
  • ½ teaspoon salt
  • ¾ teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon cloves
  • sprinkle of grated nutmeg
  • 1 cup/ 235 ml heavy cream
Instructions
  1. Preheat oven to 425°F/220°C.
  2. Using a food processor, grind the gingersnaps and graham crackers until broken up into fine crumbs. It's ok if there a few pea sized lumps - just not too many.
  3. Pour the melted butter into the food processor and pulse until all the cookie crumbs are moistened. [Alternatively put the cookies in a plastic bag and smash with a rolling pin. Then transfer the crumbs to a bowl then stir in the melted butter until it is all moistened.]
  4. Pour this cookie mixture into a 9" tart pan. (I've also had success with a deep 8" cake pan. It's also best if the pan has a removable bottom but that's not 100% necessary) Press the cookie mixture into the bottom and sides of the pan. Press firmly so it all becomes compact. Use the bottom and sides of a drinking glass or measuring cup to help you really press the cookie crumbs into the corners and up the sides.
  5. Set the pie crust to the side.
  6. Now for the cream cheese, in a small bowl mix together the cream cheese, sugar, and egg yolk. Give your arm a work out and really mix until smooth and a little bit drippy. [Sometimes when I've done it this has been thick and not very pourable, that's ok it will still work fine]
  7. In a large bowl, whisk together the egg and egg white.
  8. Add the pumpkin, sugar, brown sugar, salt, cinnamon, ginger, cloves, and nutmeg. Stir until everything is combined.
  9. Slowly pour the heavy cream into the pumpkin mixture. Whisk until everything is smooth.
  10. Pour the pumpkin mixture into the pie crust.
  11. Take a fork and dollop the cream cheese mixture randomly into the pumpkin mixture.
  12. Using the tines of the fork gently swirl it about to create a beautiful pattern. Don't worry if it doesn't immediately look beautiful. While swirling, be careful not to stab the bottom of the pie crust with your fork.
  13. Bake for 10 minutes.
  14. Lower the heat to 350°F/180°C and bake for a further 30 minutes. Check the pie and if a fork or toothpick comes out clean your done! If not, bake for an additional 5-10 minutes.
Recipe by Cooking is Messy at https://www.cookingismessy.com/2015/11/30/cream-cheese-swirl-pumpkin-pie/