Pumpkin Pie with Espresso Cream Cheese Swirl

Pumpkin Pie with Espresso Cream Cheese Swirl

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.