Happy Thanksgiving to all of my American readers! I think I mentioned before that Thanksgiving isn't a holiday here in The Bahamas (just another excuse to eat and have sales). I hope you guys are enjoying some well-deserved rest with family and friends. I've been trying to organise a Friendsgiving with my friends since last year, but something always comes up. It's hard staying in touch with such busy schedules but it's days like this when we're reminded of the importance of appreciating one another. So, this year, I want to say that I am grateful for my family. We've grown this year and I can't tell you how happy this has made me. There have been A LOT of changes this year but all of them have been for the best and throughout all of it, my family has been an amazing support system. I'm looking forward to spending my first Christmas with them in two years (but they already know I'm making plans to travel for my birthday).
So, if you're reading this at the dinner table with your family (first of all, put your phone away), but secondly, thank you for keeping Life By Olivia a part of your holidays. If dinner isn't quite done, then I've caught you just in time! I made this pie about a week ago and completely forgot to share the recipe with you all. This came after I was beginning to lose confidence in my baking skills. A few failed attempts at pumpkin cannoli’s left me both devastated and broke (groceries are not cheap here)! In my fear of getting it right (AKA not burning it this time), I made one error: I didn't pre-bake the crust. It tasted so raw because I didn't pre-bake it that it actually took away some of the sweetness of the pie. So PRE-BAKE THE CRUST! That's the only thing I strongly suggest! (Well that and maybe a drizzle of maple syrup when you serve this). This dessert is low-cal and low sugar (not like anyone is REALLY counting calories this time of year) because I have a diabetic step-dad and my mum doesn't like things too sweet.
So, before your guests start ordering take out, whip out your baking gear and let's get started!
Pumpkin Pie with Cream Cheese Swirl
Ingredients (makes 1 8" pie)
- 1/3 cup Betty Crocker Pie Crust mix
1 can (15 oz) pumpkin (not pumpkin pie mix)
1/2 cup brown sugar
3 tablespoons all-purpose flour
1/4 teaspoon pumpkin pie spice
4 oz. cream cheese
1/3 cup powdered sugar
1 teaspoon vanilla extract
- Heat oven to 375°F. Place pie crust in 8-inch glass pie plate as directed on package for one-crust filled pie. Bake about 8 minutes or until light golden brown.
- In large bowl, beat sugar, flour and cream cheese with electric mixer on low speed until smooth.
- Beat remaining ingredients on medium speed, scraping bowl constantly, until smooth. Pour into crust.
- Spoon cream cheese mixture over pumpkin mixture. Cut through cream cheese and pumpkin mixtures with knife in S-shaped curves in one continuous motion for marbled design.
- Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning; remove foil for last 15 minutes of baking. Bake 35 to 45 minutes or until knife inserted in centre comes out clean. Cool 30 minutes. Cover loosely and refrigerate at least 4 hours before serving. Store covered in refrigerator.
Top with some whipped cream, or ice cream before serving and enjoy! Happy Thanksgiving everyone!
For more pumpkin inspired recipes, check these out:
For more Thanksgiving inspired recipes, check these out: