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Swirled Pumpkin Cream Cheese Tart


Almond Crust

  • 1 cup Graham cracker crumbs (20)
  • 1/4 cup ground almonds
  • 1/4 cup granulated sugar
  • 1/4 cup butter or margarine, melted

Swirled Filling

  • 8 ounces cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 cup solid pack pumpkin
  • 1 1/2 teaspoons pumpkin pie spice


  1. Almond Crust: Combine crumbs, nuts and granulated sugar in a small bowl.
  2. Stir in butter until all ingredients are moistened evenly. Press onto bottom and up side of 9-inch pie plate; chill while making filling.
  3. Swirled Filling: Beat cream cheese and sugar in large mixer bowl until smooth.
  4. Add eggs, one at a time, beating well after each addition.
  5. Remove 1/2 cup cream cheese batter.
  6. Stir pumpkin and pumpkin pie spice into remaining cream cheese batter in bowl; spoon into crust.
  7. Spoon reserved cream cheese batter over pumpkin batter in crust; swirl with spoon.
  8. Bake in a preheated 350 degrees F oven for 40 to 50 minutes or until knife inserted halfway between outside edge and center comes out clean.
  9. Cool on wire rack; chill until firm.

Source: Libby

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