Pumpkin Pie with Espresso Cream Cheese Swirl
Yossy Arefi’s innovative take on a traditional pumpkin pie recipe was motivated by the beloved PSL.
Set the oven to 425 degrees Fahrenheit (220 degrees C).
Place the pie crust on a baking sheet after fitting it into a 9-inch pie dish.
In a big bowl, mix together pumpkin puree, condensed milk, eggs, pumpkin pie spice, and a little salt.
Fill the pie crust, leaving a small space at the top.
In a medium bowl, whisk together cream cheese, granulated sugar, espresso powder, egg yolk, vanilla, and a dash of salt.
Pour the cream cheese mixture over the pumpkin pie filling and then swirl it into the pumpkin with a toothpick or thin knife.