Caramel Swirl Pumpkin Cream Pie

1.Preheat your oven to 350°F (175°C).

2.In a large mixing bowl, combine the softened cream cheese, brown sugar, and granulated sugar. Beat with an electric mixer until smooth and creamy.

3.Add the pumpkin puree, vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and salt to the cream cheese mixture. Mix until well combined.

4.Add the eggs one at a time, mixing well after each addition until fully incorporated.

5.Pour in the heavy cream and mix until the filling is smooth and creamy.

6.Pour the pumpkin filling into the graham cracker pie crust, smoothing the top with a spatula.

7.Drizzle the caramel sauce over the top of the filling in a swirl pattern. Use a knife or toothpick to gently swirl the caramel into the filling for a marbled effect.

8.Bake the pie in the preheated oven for 45-50 minutes, or until the filling is set and a toothpick inserted in the center comes out clean.

9.Remove the pie from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight to set completely.

10.Before serving, drizzle additional caramel sauce over the top for an extra touch of sweetness.