Marbled Pumpkin Pie

Marbled Pumpkin Pie is a beautiful, yet easy pie to make. Use a pre-made pie shell to make it easier, or a homemade shell to dress it up. This will absolutely impress your guests!

I love pumpkin pie.

Scratch that.

I love pie. I love the crust. I love the filling. I love the way it looks and smells and feels.

I made this particular pie for the first Thanksgiving Zach and I spent together. We went to his parents’ house and I thought this looked so cool. So I made it. It turned out so pretty. The marbled effect is a little different every time, but no less impressive.

And the good news? It doesn’t require much more effort than a regular pumpkin pie would. 😛

I use my perfect pie crust recipe (though for this particular photo, I substituted the 2 tbsps of vegetable shortening for another 2 tbsps of butter and it turned out wonderfully).

As for the decorative crust–SO easy! Well, ignoring the fact that pie crusts aren’t particularly easy to make from scratch. But I’ve always had SO much trouble getting my crusts to look picture perfect. Whether it’s a rustic look or something fancier, I am terrible at it.

So I found one of my mini leaf-shaped cookie cutters. I rolled out the dough I had leftover from trimming the crust, cut it into little leaves, laid them around the rim of the crust (layering them on top of each other a little), and then pressed them down gently to make sure they adhered. Then I stuck the pie crust in the freezer over night and didn’t pull it out until I was ready to pour my pie filling and bake (so after I preheated the oven).

Absolutely perfect. I was so impressed by how well they held their shape.

Marbled Pumpkin Pie

For the pie:

• 1 cup half and half
• 2 eggs
• 1/4 cup honey
• 1/4 cup sugar
• 1 1/2 cups pumpkin puree
• 1 1/2 tsps cinnamon
• 1/2 tsps nutmeg
• 1/2 tsp pumpkin pie spice
• 1/4 tsp salt
• 1 pie crust shell

For the marbled cream:

• 1/2 cup plain Greek yogurt OR sour cream
• 2 tbsps half and half
• 2 tbsps powdered sugar

Step 01: Preheat the oven to 350°F. In a large bowl, whisk together 1 cup of half and half, the eggs, honey, sugar, pumpkin, cinnamon, nutmeg, pumpkin pie spice, and salt. Pour the mixture into crust.

Step 02: Mix the yogurt, 2 tbsps half and half, and sugar. Use a tablespoon to drop dollops of the yogurt mixture onto the pie mixture. Use a knife to swirl the yogurt mixture and create a marbled effect. Swirl as much or as little as you’d like.

Step 03: Bake the pie for 40-50 minutes. When it’s finished, the center of the pie should be set, but not firm. (If it jiggles a lot, put it back in for 5-10 minutes.)

Step 04: Cool on a wire rack for 2 hours. Store in the refrigerator.

Isn’t that pretty? Mine split a little in the middle, but that’s probably because I swirled it with the thicker end of my knife.

I get the feeling that a lot of people will want to know one thing: will cream cheese work? Answer: I highly doubt it, but you can try. If you decide to experiment with cream cheese, make sure to let it get very soft and then put extra half and half in it to thin it. I’m sure it would be tasty, but it’s difficult to swirl unless it’s VERY thin.

What’s your favorite pie filling?

Marbled Pumpkin Pie

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Serves: 8-12 Prep Time: 15m Cooking Time: 50m

Ingredients

• For the pie:

• 1 cup half and half
• 2 eggs
• 1/4 cup honey
• 1/4 cup sugar
• 1 1/2 cups pumpkin puree
• 1 1/2 tsps cinnamon
• 1/2 tsps nutmeg
• 1/2 tsp pumpkin pie spice
• 1/4 tsp salt
• 1 pie crust shell

• For the marbled cream:

• 1/2 cup plain Greek yogurt OR sour cream
• 2 tbsps half and half
• 2 tbsps powdered sugar

Instructions

Step 01: Preheat the oven to 350°F. In a large bowl, whisk together 1 cup of half and half, the eggs, honey, sugar, pumpkin, cinnamon, nutmeg, pumpkin pie spice, and salt. Pour the mixture into crust.

Step 02: Mix the yogurt, 2 tbsps half and half, and sugar. Use a tablespoon to drop dollops of the yogurt mixture onto the pie mixture. Use a knife to swirl the yogurt mixture and create a marbled effect. Swirl as much or as little as you’d like.

Step 03: Bake the pie for 40-50 minutes. When it’s finished, the center of the pie should be set, but not firm. (If it jiggles a lot, put it back in for 5-10 minutes.)

Step 04: Cool on a wire rack for 2 hours. Store in the refrigerator.

Marbled Pumpkin Pie was last modified: May 22nd, 2017 by Chelsey