Pumpkin Cheese - Swirled Pie
1 package (3 ounces) cream cheese, softened
1/2 cup KARO Light Corn Syrup, divided
1/2 tsp. vanilla
1 cup canned solid pack pumpkin
1/2 cup evaporated milk
1/4 cup sugar
2 tsp. pumpkin pie spice
1/4 tsp. salt
1 (9-inch) frozen deep dish pie crust*
*To use prepared frozen pie crust: Do not thaw. Preheat oven and a cookie sheet. Pour filling into frozen crust; bake on cookie sheet.
Preheat oven to 325.
In a small bowl, with mixer at medium speed, beat cream cheese until light and fluffy. Gradually beat in 1/4 cup corn syrup and vanilla until smooth; set aside.
In a medium bowl, combine pumpkin, eggs, evaporated milk, remaining 1/4 cup corn syrup, sugar, pumpkin pie spice and salt. Beat until smooth. Pour into pie crust.
Drop tablespoonfuls of cream cheese mixture onto pumpkin filling. With knife or small spatula, swirl mixture to give marbled effect.
Bake 50 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool completely on wire rack.
Corn syrup gives baked desserts a silken smoothness; it also helps them retain their moisture and stay fresh longer. (Pumpkin pie leftovers can be stored in the refrigerator for up to 3 days.)