Recipe Details
Ingredients
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1(9 inch)unbaked pie crust
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1(15 ounce) canpumpkin puree
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1(14 ounce) cansweetened condensed milk
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2largeeggs
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2 ½teaspoonspumpkin pie spice
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1pinchsalt
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4ouncescream cheese, softened
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2tablespoonsgranulated sugar
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¾teaspooninstant espresso powder
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1largeegg yolk
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1teaspoonvanilla extract
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1pinchsalt
Cooking Directions
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Preheat the oven to 425 degrees F (220 degrees C). Fit pie crust into a 9-inch pie dish and place it on a baking sheet.
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Combine pumpkin puree, condensed milk, eggs, pumpkin pie spice, and a pinch of salt in a large bowl; mix until combined. Pour into the pie crust, leaving a bit of room at the top.
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Combine cream cheese, granulated sugar, espresso powder, egg yolk, vanilla, and a pinch of salt in a medium bowl; whisk until combined and smooth.
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Dollop the cream cheese mixture over the pumpkin pie filling then use a toothpick or thin knife to swirl the cream cheese into the pumpkin.
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Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue to bake until filling is set, 35 to 40 minutes. Remove from the oven, set on a wire rack, and cool completely before serving.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories221 | |
| % Daily Value * | |
| Total Fat 14g |
18% |
| Saturated Fat 6g |
29% |
| Cholesterol 88mg |
29% |
| Sodium 345mg |
15% |
| Total Carbohydrate 19g |
7% |
| Dietary Fiber 3g |
9% |
| Protein 5g |
|
| Potassium 167mg |
4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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