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Orange Swirl Pumpkin Pie

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  • Prep 25 min
  • Total 3 hr 15 min
  • Servings 8
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Dollops of citrus-infused cream cheese peek out of a pretty pumpkin pie filling. Orange-flavored whipped cream is the crowning touch.
Created Sep 7, 2010
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  • 1/2 pkg Pillsbury* Refrigerated Pie Crusts, softened as directed on box (1 crust)
  • 1 can (300 mL) sweetened condensed milk (not evaporated)
  • 2 eggs
  • 1 package (3 oz) cream cheese, softened
  • 1/4 cup (50 mL) orange marmalade
  • 1/2 can (796 mL) pure pumpkin
  • 1 tsp (5 mL) pumpkin pie spice
  • 1 cup (250 mL) whipping (heavy) cream
  • 2 tbsp (25 mL) orange marmalade
  • Orange peel curls, if desired


  • 1
    Heat oven to 350ºF. Place 1 pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
  • 2
    In large bowl, beat milk and eggs with electric mixer on medium speed until smooth. In medium bowl, beat cream cheese and 1/4 cup marmalade on medium speed until well blended. Add 2 tablespoons milk-egg mixture to cream cheese mixture; beat on medium speed until smooth.
  • 3
    Add pumpkin and pie spice to remaining milk-egg mixture; beat on medium speed until smooth. Carefully pour into crust-lined pie plate. Drop cream cheese mixture by spoonfuls over pumpkin mixture; carefully swirl into pumpkin mixture. Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake 50 to 55 minutes or until set and knife inserted in centre comes out clean. Cool completely, about 2 hours.
  • 4
    In chilled medium bowl, beat whipping cream and 2 tablespoons marmalade on high speed until soft peaks form. Top pie or individual servings with whipped cream and orange peel curls.

Nutrition Information

No nutrition information available for this recipe
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