Cream Cheese Swirled Pumpkin Pie

I adore pumpkin pie. I like it plain, no whipped cream. It's perfect just the way it is.

I also really like the Pumpkin Swirl Cheesecake that I make, so this pumpkin pie with cream cheese was a no-brainer. We had the leftovers (not that much was left over) for breakfast... Mmmm...

The recipe came from the Hy-Vee Seasons magazine- a free quarterly magazine they give out at the registers.

All you need:
12 ounces Hy-Vee cream cheese, softened
1 c. Hy-Vee sugar
3 tbsp Hy-Vee flour
1 (15 oz) can Hy-Vee pumpkin
3 Hy-Vee large eggs
1 tbsp pumpkin pie spice
1 frozen Hy-Vee deep-dish pie crust, unthawed
1 tbsp Hy-Vee skim milk

All you do:

1. Beat cream cheese, sugar and flour together on low speed until smooth; reserve 1/2 cup cream cheese mixture for later use.
2. Add pumpkin, eggs and pumpkin pie spice to cream cheese mixture; beat on medium speed until smooth, scraping down sides of bowl occasionally. Pour into frozen deep-dish pie crust.
3. In a small bowl, stir milk into reserved cream cheese mixture. Microwave on HIGH 20 to 30 seconds or until slightly softened and creamy. Spoon over pie filling and swirl in S-shaped curves with knife.
4. Bake at 375ºF for 60 to 65 minutes or until knife inserted comes out clean. Cool completely and refrigerate before serving.