How to make pumpkin cheesecake swirl pie

Preheat oven to 350F.

In a large mixing bowl add in 1/3 cup evaporated milk.

Add in your 3/4 cup of pure pumpkin.

Add in 1/3 cup sugar.

Then one egg.

Add in 1/2 teaspoon cinnamon.

Add in 1/4 teaspoon ground ginger.

Add in 1/8 teaspoon nutmeg.

After all your ingredients for the pumpkin pie half are in you can use a hand mixer to blend them all together.

In a separate mixing bowl place 12 oz of softened cream cheese.

Add in 1/3 cup sour cream.

Add in 1/3 cup sugar.

Add in two eggs.

Then mix with hand mixer, be sure to blend well for fluffy consistency.

The next part is to add 1/3 of cheesecake mixture to pumpkin mixture. I do this by separating the cheesecake mixture into 3 identical bowls.

Then simply add a whole bowl of cheesecake mixture into the pumpkin mixture.

Now you have 1/3 of the cheesecake mixture in with the pumpkin mixture.

Mix it around a bit to give it this color.

The mix makes more than one pie so I'm also using these mini pie crusts.

Fill each crust with a little less than 2/3 of the pumpkin mixture.

Dollop the remaining cheese cake mixture into each pie, leaving room on the sides to swirl. Remember dollop spoonfuls at a time because if you try to pour it in it will sink.

Then swirl with toothpick or even a straw works if you want those noticeable loops.

Cook for about 40 minutes. If you would like it a bit browner try adding a few more minutes like 5 or so.

Enjoy! These delicious pies can be served with whipped cream for an even creamier taste.