A highly rated recipe for pumpkin and cream cheese pie from Betty Crocker features swirls of cream cheese in a spiced pumpkin batter. The use of a store-bought pie crust streamlines the preparation process in this easy recipe.
To make the pumpkin and cream cheese pie, fit 1 refrigerated pie crust inside a 9-inch glass pie plate according to the package instructions for a one-crust filled pie. Bake the crust at 375 F for eight minutes or until it develops a golden hue.
Use an electric mixer to combine 11 ounces of softened cream cheese with 1 cup of sugar and 3 tablespoons of all-purpose flour in a large bowl. Set 1/2 cup of the cream cheese mixture aside in a small bowl, and incorporate 1 tablespoon of milk. Add 15 ounces of pumpkin puree and 3 eggs into the large bowl, along with 1 teaspoon of cinnamon and 1/4 teaspoon each of nutmeg, ginger and cloves. Beat the mixture to form a smooth batter, and transfer it into the pie crust.
Drop spoonfuls of the reserved cream cheese mixture onto the pumpkin mixture, and pull a knife through the filling to create a swirly design. Protect the edge of the crust with foil, and bake the pie at 375 F for 25 minutes. Remove the foil, and bake the pie for another 15 minutes, or until the filling is cooked through. Allow the pie to cool for 30 minutes before storing it in the refrigerator.