Caramel Latte Pumpkin Pie With Cheesecake Swirl


Who’s ready for Thanksgiving!?

I am!! Maybe I should say who’s ready for pie!?

Hooray for the pumpkin pie!!

This pumpkin pie with a cheesecake swirl is made in deep dish pie plate, full of fall flavors... including a spice we use in our favorite apple pie!


For the recipe:

Caramel Latte Pumpkin Pie with a Cheesecake Swirl 


Graham Cracker Crust:

10-12 inch pie plate, with 2 inch sides

2 cups graham cracker crumbs

1 stick unsalted butter melted

3 Tbs granulated sugar

1/2 tsp salt


Pumpkin Filling

1 15-ounce can of pumpkin puree

1 14-ounce can sweetened condensed milk

1 teaspoon ground cinnamon

½ tsp ground ginger

1/4 tsp ground nutmeg

1/8 teaspoon ground cardamom 

2 large eggs


Cheesecake-Cream Cheese Swirl

1 8-ounce package cream cheese (softened)

1/4 cup granulated sugar

1 teaspoon vanilla 

1/4 cup sour cream

1 teaspoon lemon juice


Cinnamon Whipped Cream

2 cups heavy whipping cream 

6 Tablespoons confectioner’s sugar

1/4 teaspoon each of cinnamon

1 tsp vanilla extract


Caramel Drizzle on top of whipped cream to finish pie. Use your favorite store-bought caramel topping. 


Directions:

For crust, pour melted butter in the pie plate, add the graham cracker crumbs, sugar and salt. Stir with a fork until the crumbs are moistened. Press evenly into the pie plate and up the sides of the dish.  Set aside.


In a medium bowl combine the pumpkin, eggs, spices and sweetened condensed milk. Stir well. Set aside.


In a small bowl, mix together the softened cream cheese egg, sugar, vanilla and lemon juice. Whisk until smooth and creamy. Set aside.


Pour the pumpkin mixture into the prepared graham cracker crust. 

Next, fill a piping bag with the cheesecake mixture. Starting from the center of the pie, pipe on a cheesecake swirl. (You might not use all of the cheesecake batter) 


Bake on the middle rack of a preheated 300 degree oven for 1 hour  to 1 hour and 10 minutes or until the pie is set in the center. Allow pie to cool, and then chill for at least 6 hours (overnight is best)


Whipped Cream: On low with a hand mixer beat the heavy cream, sugar, vanilla and cinnamon until it begins to thicken. Turn the speed up and continue mixing until the whipped cream holds its shape. Refrigerate until ready to use.


Add whipped cream to pie when serving and drizzle with caramel if desired.



Remember our Thanksgiving Home Tour on Facebook Live hosted by Country Sampler Farmhouse Style Magazine Page!! 
We will talk about pies, de or, hostessing tips and tricks too. Tuesday 11/10/20At 12 noon (Eastern)You’re invited!!