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Nutrition Facts
Serving Size 143 g
(Approx. 12 Servings)
Amount Per Serving
Calories 280 Calories From Fat 140
% Daily Value*
Total Fat 16 g 25%
Saturated Fat 10 g 50%
Trans Fat 0.0 g
Cholesterol 80 mg 27%
Sodium 240 mg 10%
Total Carbohydrate 28 g 9%
Dietary Fiber 2 g 8%
Sugars 17 g
Protein 7 g
Vitamin A 90% • Iron 20%
Vitamin C 2% • Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Horchata Pumpkin Pie with Cheesecake Swirl

Rate and Review | Read Reviews (3)
Prep Time
10 minutes
Cook Time
35 minutes
Total Time
45 minutes
Serves
12  People

Ingredients

Recipe makes 12 Servings

1 Texas Pie Company Original Pie Dough Puck, rolled out according to package directions
15 Oz canned pumpkin
14 Oz Kern's Horchata, divided use
1 1/2 Tsp vanilla extract, divided use
1/2 Tsp ground cinnamon
1/4 Tsp ground ginger
1/8 Tsp ground cloves
3/4 cup(s) sweetened condensed milk, divided use
3 large eggs, divided use
8 Oz cream cheese, softened slightly
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Instructions

1
Preheat oven to 375°F.
2
Fill pie pan with pie dough and trim edges then poke about 10 holes in bottom of dough with a sharp knife. Bake 7 minutes then set aside.
3
Meanwhile, in a large bowl, combine pumpkin, 12 ounces of horchata, 1/2 teaspoon vanilla, cinnamon, ginger, cloves, 1/2 cup of sweetened condensed milk, and 2 eggs. Mix until completely incorporated.
4
In a separate medium bowl, combine cream cheese, remaining horchata, sweetened condensed milk, vanilla and egg. Whisk until mostly smooth, smaller chunks is fine.
5
Fill pie pan 3/4 of the way with pumpkin mixture then spoon about 5 dollops of cream cheese mixture over pie. Use a sharp knife or tooth pick to swirl cheesecake into pumpkin mixture.
6
Bake about 35 minutes or until a toothpick inserted in the middle comes out clean.
7
Chill pie at least 2 hours or overnight before serving. Sprinkle with powdered sugar before serving, if desired.
8
Chef's Note: Use remaining pumpkin and cream cheese mixture to make mini pies using a muffin tin.
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