I am all about trying new recipes for the holiday season.  There will always be the staples that you have to have for Thanksgiving dinner, like pumpkin pie, but if you want to spice it up a bit, you can always put a new twist on an old favorite.  Try this delicious pumpkin pie variation and impress your family with your amazing creation!  

After you try this recipe we’d love to hear what you thought about it.  If this recipe isn’t your cup of tea, we’d love to hear what foods (and how to make them) you love for the holidays.  Please share your Thanksgiving staples, with or without new twists so everyone can have the most delicious holiday possible.  If you don’t have any staples of  your own, steal some ideas from friends, family, our Vista Voice or http://www.allrecipes.com/. 

Pumpkin Cheese Swirled Pie

Ingredients:

1 (3 oz) package cream cheese, softened

1/4 cup light corn syrup

1/2 tsp. vanilla extract

 

1 cup pumpkin

2 eggs

1/2 cup evaporated milk

1.2 cup light corn syrup, divided

1/4 cup white sugar

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/4 tsp. ground cloves

1/4 tsp. ground ginger

1/2 tsp. salt

1 (9-inch) unbaked deep dish pie crust

Directions:

1) Preheat oven to 325 degrees F (165 degrees C)

2) In a small bowl, whip the cream cheese.  Gradually mix in 1/4 cup light corn syrup and vanilla extract, bending until smooth.

3) In a medium bowl, mix the pumpkin, eggs, evaporated milk, the remaining light corn syrup, sugar, cinnamon, nutmeg, cloves, ginger, and salt.  Beat the mixture until smooth.

4) Place the pie crust on a medium baking sheet and fill with the pumpkin mixture.  Drop the cream cheese by rounded tablespoonfuls onto the pumpkin mixture.  Using a knife, swirl the mixture creating a marbled effect.

5) Bake 50 to 60 minutes in the preheated oven or until a knife inserted in the middle comes out clean.  Cool on a wire rack.

ENJOY!