Pumpkin Swirl Pie Recipes

Steps:

• Preheat the oven to 350 degrees F. Butter the bottom and side of a 91/2-inch deep-dish pie plate. Make the brownie filling: Heat the butter, chocolate chips and brown sugar in a medium saucepan over medium heat, whisking occasionally, until the butter and chocolate are melted. Remove from the heat. Whisk in the eggs, one at a time, then the vanilla, whisking until smooth. Whisk in the flour, cocoa powder, baking powder and salt until combined.
• Pour about one-third of the brownie batter into the prepared pie plate; set aside the remaining batter. Bake until just starting to set and the top is shiny, about 20 minutes.
• Meanwhile, make the pumpkin filling: Combine the pumpkin puree, heavy cream, egg, granulated sugar, flour, pumpkin pie spice and salt in a medium bowl; whisk until smooth.
• Pour the pumpkin filling over the warm brownie layer. Stir 1 tablespoon water into the remaining brownie batter, then spoon the batter (in about 6 scoops) onto the pumpkin filling. Use the back of the spoon to pull the brownie batter into the pumpkin filling and create a swirled pattern. Bake until the pie is set, 40 to 45 minutes. Transfer to a rack and let cool completely. Serve with vanilla ice cream.

Steps:

• Prepare pie crust for filled one-crust pie using 9-inch pie pan.
• Flute edge.
• Heat oven to 325F.
• In small bowl with mixer at medium speed, beat cream cheese until light and fluffy.
• Gradually beat in half the corn syrup and vanilla until smooth.
• Spread evenly over bottom of pie crust-lined pan.
• In same bowl combine pumpkin, eggs, remaining corn syrup, evaporated milk, sugar, pumpkin pie spice and salt; beat until smooth.
• Carefully pour over cream cheese mixture in pie shell.
• With knife or small spatula, swirl mixture to give marbled effect.
• Bake at 325F for 45 to 50 minutes or until knife inserted halfway between edge and center comes out clean.
• Cool completely on wire rack.
• Store in refrigerator.