Pumpkin Cheese Swirled Pie

Ingredients

• 0.3 cup plus light
• 3 ounce cream cheese softened
• 1 9-inch unbaked deep dish pie crust ()
• 2  eggs 
• 0.5 cup evaporated milk 
• 1 teaspoon ground cinnamon 
• 0.3 teaspoon ground cloves 
• 0.3 teaspoon ground ginger 
• 0.5 teaspoon ground nutmeg 
• 1 cup pumpkin 
• 0.5 teaspoon salt 
• 0.5 teaspoon vanilla extract 
• 0.3 cup sugar white

Equipment

• bowl
• baking sheet
• oven
• knife
• wire rack
• hand mixer

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. Beat the cream cheese with an electric mixer until light and fluffy. Gradually mix in 1/4 cup light corn syrup and vanilla extract, blending until smooth.
3. In a medium bowl, mix the pumpkin, eggs, evaporated milk, 1/4 cup light corn syrup, sugar, cinnamon, nutmeg, cloves, ginger and salt. Beat the mixture until smooth.
4. Place 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 mixtures, 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.