Cooking with Paula Deen Special Issues – September 2019

67 PAULA DEEN’S FALL BAKING

Pumpkin Cream Cheese

Swirl Pie

Makes 1 (9-inch) deep-dish pie

Crust:

2 cups graham cracker crumbs

1⁄3 cup granulated sugar

1⁄3 cup unsalted butter, melted

¼ teaspoon kosher salt

Filling:

1 (15-ounce) can pumpkin

¾ cup fi rmly packed light brown

sugar

¾ cup evaporated milk

2 large eggs

1 teaspoon pumpkin pie spice

1 teaspoon vanilla extract

½ teaspoon salt

Swirl:

2 ounces cream cheese, softened

3 tablespoons whole milk

1. Preheat oven to 375°.


2. For crust: In a medium bowl, stir
   together all ingredients. Using the bottom

of a measuring cup, press mixture into

bottom and up sides of a 9-inch deep-

dish pie plate.

3. Bake for 10 minutes. Let cool on a wire
   rack. Leave oven on.


4. For fi lling: In a large bowl, whisk
   together all ingredients until smooth.
   Pour fi lling into prepared crust.


5. For swirl: In a small bowl, beat cream
   cheese and milk with a mixer at medium
   speed until smooth. Drop mixture by
   heaping tablespoonfuls onto fi lling, and
   gently swirl together using a knife. Cover
   edges of crust with foil.


6. Bake on bottom rack of oven for
   15 minutes. Reduce oven temperature to
   350°, and bake until a knife inserted in
   center comes out clean, 50 minutes to
   1 hour more. Let cool completely on a
   wire rack before serving.